Fusilli Bolognese
You'll never want another bolognese after trying this recipe. This fusilli bolognese is comforting, absolutely delicious, and a perfect staple recipe to have in your repertoire.
Ingredients
- 2 lb ground beef
- 1 medium sized yellow onion finely diced
- 2 celery ribs finely diced
- 1 carrot peeled and finely diced
- 4 tablespoon unsalted butter
- 1 cup tomato paste (8 oz)
- 4 cups whole milk
- 3 cups broth
- 3 bay leaves
- 2 teaspoon kosher salt
- 1 pinch nutmeg
- 1 lb fusilli pasta or any other pasta
- ½ cup fresh grated parmesan cheese optional, for topping
Instructions
- Brown the beef deeply. Heat a 6-quart (or larger) dutch oven or heavy-bottomed pot over high heat. Add the ground beef and break it into small pieces using a wooden spatula. Cook on medium-high for 18–22 minutes, stirring every 2–3 minutes, scraping up the brown bits, until the beef is evenly browned and caramelized. The meat will release liquid while cooking. Let it evaporate naturally. As the pot begins to dry, add up to 2 tablespoons butter and continue cooking until deeply browned and fragrant.2 lb ground beef, 4 tablespoon unsalted butter
- Cook the soffritto. Add the finely diced onion, celery, carrots, 1 teaspoon of salt, and remaining 2 tablespoons butter to the pot. Stir to combine and cook over medium heat for about 8 minutes, until the vegetables are softened and the onions are translucent.1 medium sized yellow onion, 2 celery ribs, 1 carrot
- Toast the tomato paste. Make a well in the center of the pot, and add the tomato paste. Allow to toast in the center undisturbed for a minute, then stir well so the beef and vegetables are evenly coated. Cook for 2–3 minutes to remove the raw edge from the tomato paste. Be careful not to burn! Reduce the heat to low and add the bay leaves.1 cup tomato paste
- Add liquids and reduce. Pour in 2 cups of whole milk and stir. Let simmer gently for about 20 minutes, stirring occasionally to prevent sticking, until the milk has mostly reduced and the sauce thickens. Then, pour in 1.5 cups of broth and simmer again for about 20 minutes, stirring occasionally, until reduced and cohesive. Add in the nutmeg.4 cups whole milk, 3 cups broth, 3 bay leaves, 2 teaspoon kosher salt, 1 pinch nutmeg
- Repeat the milk and broth process once more. Add the remaining 2 cups milk and simmer for 20 minutes until reduced, then add the remaining 1.5 cups broth and simmer for another 20 minutes until thick and silky. Remove the bay leaves. The sauce should be rich, concentrated, and no longer soupy. (If you have extra time, you can let it gently simmer longer — it only improves.)
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse.1 lb fusilli pasta
- Finish the pasta in the sauce. Add the drained pasta directly to the pot of bolognese. Add about ¼ cup of reserved pasta water and stir over low heat for 1–2 minutes, adding more pasta water as needed, until the sauce fully coats the pasta and looks glossy.
- Serve and top. Spoon into bowls and top generously with freshly grated parmesan before serving.½ cup fresh grated parmesan cheese
Notes
- If your ground beef has a higher fat content, you will not need olive oil. If you are using a very lean ground beef, feel free to add 1 tablespoon of olive oil to coat the pan before adding the ground beef.
Nutrition
Calories: 589kcal
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