Tagliatelle alla Bolognese ~ Pasta with Ragu Meat Sauce ~ Amy Learns to Cook

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and provides a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Start by making the Bolognese sauce in an enameled Dutch oven.

Add 2 tablespoons of olive oil and 2 tablespoons of butter to the pot.

Add 1 small minced onion and cook until translucent.

Add 1 small minced carrot and 1 stalk of minced celery; stir and let soften.

Add 2 tablespoons of minced garlic and cook for 1 minute until fragrant.

Crumble in 6 ounces of ground beef and 6 ounces of ground pork; season with sea salt and cook until the meat is nearly done.

Pour in 1/4 cup of white wine and let it simmer for a couple of minutes to reduce.

Stir in 1/4 cup of tomato paste and let it simmer with the meat.

Cover the pot and let it cook for about 10 minutes on low heat.

After 20 minutes of cooking, add 1/4 cup of chicken broth, more sea salt, and black pepper to taste; stir well.

Cover and let the sauce cook on low for about 45 minutes, checking occasionally to ensure it doesn't boil.

While the sauce is cooking, bring a pot of salted water to a boil for the pasta.

Add 8.8 ounces of tagliatelle to the boiling water and cook according to package directions, about 5 minutes.

Once the tagliatelle is al dente, drain it and combine it with the sauce.

Decide whether to add cream based on personal preference; the creator chose not to add it this time.

Serve the pasta family-style, optionally topping with parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens