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Bolognese sauce
A gently simmered beef sauce made with Barilla Bolognese Base; makes 7–8 portions.
- Servings
- 8 servings
- Duration
- 105 min
- Allergens:
- Celery, Milk
Prep
- Finely chop the celery and onion. Keep the rosemary whole.
| Ingredient | Step 01 | Step 02 | Step 03 | Step 04 | Step 05 | Step 06 | Step 07 |
|---|---|---|---|---|---|---|---|
| 1 celery stalkfinely chopped | Cook the celery and onion over medium-low for 5–7m, stirring occasionally, until softened. | Increase to medium-high. Brown the beef for 10–15m, breaking it apart, until its liquid evaporates and browned edges develop. Use two batches if the pot is small. | Add the wine, scrape up browned pieces, and cook for 3–5m until mostly evaporated. | Stir in both jars of sauce base. Add water to each empty jar, shake, and pour into the pot. | Add the bay leaf and rosemary. | Bring to a gentle simmer. Cook partially covered over low heat for 30–45m, stirring occasionally; simmer up to 60m for deeper flavour. Add water if too thick. | Taste near the end. Add milk for a softer flavour, then simmer gently for 10–15m. Remove the herbs, add black pepper, and taste before adding salt. |
| Optional1 small onionfinely chopped | |||||||
| Optional olive oiluse only if the pot looks dry | |||||||
| minced beef | · | ||||||
| red or dry white wine | · | · | |||||
| 2 jars ( each) Barilla Bolognese Base | · | · | · | ||||
| wateradd a small splash more if the sauce becomes too thick | · | · | · | ||||
| Optional1 bay leaf | · | · | · | · | |||
| Optional1 rosemary sprig | · | · | · | · | |||
| Optional lactose-free milkadd only after tasting | · | · | · | · | · | · | |
| to taste black pepper | · | · | · | · | · | · | |
| Optionalto taste saltadd only after tasting | · | · | · | · | · | · |
Rest
- Rest off the heat for 10m before portioning.
Serving
- For each serving, cook dry tagliatelle until al dente. Reheat of sauce gently, then toss with the drained pasta and of pasta water over low heat for 1–2m. Serve with Parmesan.
- tagliatelle
- pasta water
- Parmesan
Storage
- Cool before storing. Refrigerate sealed portions for 3–4d or freeze individual portions for up to 3mo.
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