Step by step

Method

6 steps

1. 1

   Fresh tagliatelle is the traditional pasta for bolognese, but I used what I could get, a loosely twisted trivelle. Even Hazan calls using boxed, dried pasta “irreproachable,” as I’m sure she would understand the accommodations a pandemic kitchen requires. Here’s a rich fresh pasta dough , should you wish to make your own tagliatelle; for a simpler one, use the pasta dough recipe within the lasagna bolognese recipe.

2. 2

   I suspect you’re about to ask me about making this in the InstantPot, which I have not tested. However, this recipe has decent reviews and suggests that once you build all of your base flavor layers on the sauté function, 20 minutes on high will do the trick.

3. 3

   I suspect you’re about to ask me about turkey as well, which I have also not tested. I do know that you’ll want to use ground dark meat and that the braising time will be, at most, a fraction of the three hours here — I suspect that 30 minutes will about as far as you can take it without it seeming over.

4. 4

   If you like everything about this recipe but prefer a less tomato-forward bolognese, it’s as simple as using half a can of tomato paste instead of all, and doubling the milk. You won’t hurt my feelings.

5. 5

   If you need to make this dairy free, you can use a dairy-free milk instead of whole milk.

6. 6

   If you need to make this without wine, I’d deglaze the pan with 1 to 2 tablespoons white wine vinegar instead.