I made bolognese for my client as a private chef in Beverly Hills.

Ingredients

• 4 Tbsp Beef Tallow (infused with rosemary, garlic, thyme) (melted, used for sautéing)
• 2 lb Ground Beef (80% lean)
• 1 lb Ground Pork
• 0.5 lb Ground Veal
• 1 large Onion (finely diced)
• 2 Carrot (finely diced)
• 2 Celery Stalks (finely diced)
• 4 Garlic Cloves (minced, added near end of mirepoix)
• 2 Tbsp Tomato Paste (caramelized before adding liquid)
• 1 cup Dry White Wine (deglazing liquid, choose a dry Italian white)
• 2 cup Chicken Stock (low‑sodium)
• 2 Bay Leaves
• 1 cup Crushed Tomatoes (just a touch, not a tomato‑based sauce)
• 1 lb Tagliatelle Pasta (or any broad ribbon pasta, cooked 90% then tossed)
• 2 Tbsp Unsalted Butter (added at end for silkiness)
• 1/2 cup Parmigiano‑Reggiano (freshly grated, finish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Infuse and Melt Tallow

   In the Dutch oven over medium heat, melt the rosemary‑garlic‑thyme infused beef tallow until shimmering.

   Time: PT5M

   Temperature: Medium heat

2. Brown the Ground Meats

   Add the ground beef, pork and veal to the pot. Break up with a wooden spoon and sear until the meat develops a deep brown crust, about 8‑10 minutes. Season lightly with salt and pepper.

   Time: PT10M

   Temperature: Medium‑high heat

3. Remove Meat and Set Aside

   Using tongs, transfer the browned meat to a bowl and set aside while you build the soffritto.

   Time: PT2M

4. Cook Mirepoix (Soffritto)

   Add a little more tallow if needed, then add the diced onion, carrot, and celery. Reduce heat to low and let the vegetables cook, stirring occasionally, for about 4 hours until they are fully caramelized, soft, and almost mushy.

   Time: PT4H

   Temperature: Low heat

5. Add Garlic

   Stir in the minced garlic and cook for 1‑2 minutes just until fragrant; do not let it brown.

   Time: PT2M

   Temperature: Low heat

6. Caramelize Tomato Paste

   Add the tomato paste and cook, stirring constantly, for about 8 minutes until it darkens and develops a sweet aroma.

   Time: PT8M

   Temperature: Low‑medium heat

7. Return Meat and Deglaze

   Return the browned meat to the pot, stir to combine, then pour in the white wine. Scrape the bottom of the pot to release any browned bits and let the wine reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Add Liquids and Aromatics

   Stir in the chicken stock, bay leaves, and crushed tomatoes. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

9. Oven Slow‑Cook

   Cover the Dutch oven with a lid and transfer to a pre‑heated oven at 300°F (150°C). Cook for 4 hours, stirring once halfway through.

   Time: PT4H

   Temperature: 300°F

10. Cool and Refrigerate Overnight

    Remove the pot from the oven, let the sauce cool to room temperature, then refrigerate uncovered for at least 8 hours (overnight). This allows fat to solidify on the surface for easy removal.

    Time: PT8H

11. Reheat and Simmer

    The next day, skim off the solid fat, return the sauce to the pot, and gently simmer over low heat while you cook the pasta.

    Time: PT30M

    Temperature: Low heat

12. Cook Pasta

    Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, about 2 minutes less than package directions (about 90% done). Reserve 1 cup of pasta cooking water, then drain.

    Time: PT10M

    Temperature: Boiling

13. Finish the Dish

    Add the hot pasta directly to the sauce, pour in a ladle of reserved pasta water, and toss. Stir in the butter and grated Parmigiano‑Reggiano until the sauce becomes glossy and coats the noodles. Adjust seasoning with salt and pepper, then plate immediately.

    Time: PT5M

    Temperature: Low heat

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

58 g

Fat

22 g

Fiber

4 g