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Ingredients
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Meat
Vegetables
Canned Goods
Pasta
Herbs & Spices
Dairy
Oils
Method
Preparation
- 1
Chop the Vegetables
Finely chop the onion, carrot, celery, and garlic cloves. Set aside.
Cooking the Sauce
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4
Brown the Meat
Add the ground beef and ground pork to the skillet. Cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
- 5
Add Tomatoes and Herbs
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring to a simmer.
- 6
Simmer
Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.
Cooking the Pasta
- 7
Cook the Tagliatelle
While the sauce is simmering, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes.
- 8
Drain
Once cooked, drain the pasta and reserve a cup of pasta water.
Combining
- 9
Combine Pasta and Sauce
Add the drained tagliatelle to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 10
Serve
Serve the Bolognese hot, garnished with freshly grated Pecorino cheese on top.