Originating from the culinary heartland of Bologna, this rich and hearty meat sauce has been captivating palates for generations, few dishes possess the comforting allure and depth of flavor quite like Lagna Bolognese.

Ingredients:

– 500g lean ground beef

– 250g Bacon, finely diced

– 1 large onion, finely chopped

– 2 carrots, finely diced

– 2 celery stalks, finely diced

– 4 garlic cloves, minced

– 200ml dry red wine

– 800g canned crushed tomatoes

– 250ml beef broth

– 2 Tbsp tomato paste

– 1 tsp dried oregano

– 1 tsp dried thyme

– 1 bay leaf

– Salt and pepper to taste

– 250ml whole milk or heavy cream

– 500g tagliatelle pasta

– Grated Parmesan cheese, for serving

– Fresh parsley, chopped, for garnish

Instructions:

1. Heat a large pot over medium heat. Add the Bacon and cook until crispy, then remove and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove excess fat if necessary.
3. Add the chopped onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 8-10 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
5. Stir in the crushed tomatoes, beef broth, tomato paste, oregano, thyme, bay leaf, and cooked pancetta. Season with salt and pepper to taste.
6. Bring the sauce to a simmer, then reduce the heat to low and let it gently simmer, uncovered, for 1.5 to 2 hours, stirring occasionally, until the sauce is thick and flavorful.
7. During the last 30 minutes of cooking, stir in the milk or cream. This adds a luxurious creaminess to the sauce.
8. While the sauce is simmering, cook the tagliatelle pasta according to the package instructions until al dente. Drain well.
9. Serve the lagna bolognese over the cooked pasta, garnished with grated Parmesan cheese and chopped parsley.

Chef’s Tip:

For an extra depth of flavor, try adding a small pinch of ground nutmeg to the sauce along with the milk or cream. This subtle addition enhances the richness of the dish and adds a delightful aromatic note.

Buon appetito!