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Comforting Beef Bolognese

Comforting Beef Bolognese
Comforting Beef Bolognese

Serves: 8

Prep Time: 15 minutes

Cook Time: 6 hours

  • 1-½ lbs. Giant Eagle Ground Beef, 80% Lean
  • 2 Tbsp. olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 5 garlic cloves, minced
  • 4 oz. bacon, diced, about 3-4 slices
  • ½ cup dry red wine
  • 6 oz. tomato paste
  • 2 cups beef stock
  • 2 tsp. Italian seasoning
  • 2 tsp. coarse kosher salt
  • 1 tsp. fresh cracked black pepper
  • 1 cup milk
  • 1 lb. whole wheat fettuccine
  • ¼ cup chopped fresh flat leaf Italian parsley
  • Grated Parmigiano-Reggiano cheese, to taste

Heat large sauté pan or Dutch oven over medium-high heat; add oil to coat pan. Cook onion, carrot and celery until onions start to become transparent, 3-5 minutes. Add garlic, bacon and ground beef; break up and cook until no pink remains.

Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.

Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (or microwave milk for 1-½ minutes on high.) Stir milk into sauce about a ¼ cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.

Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.