This Tagliatelle Bolognese dish is a bit of a spin-off of the traditional bolognese. We love making this plate on a Saturday night for the family.  

Ingredients

• 1 Package Tagliatelle Pasta
• Fresh Ground Pepper and Kosher Salt for Seasoning
• 3 Tablespoons Extra Virgin Olive Oil, PLUS 1 Tablespoon 
• 3 Tablespoons Butter
• 1 Small Onion, Chopped
• 2 Carrots, Chopped
• 1 Lb Fresh 85% Lean Ground Beef
• 2 Teaspoons Chili Flakes
• 2 Tablespoons Thyme, Minced
• 4 Garlic Cloves
• 2 Carrots
• 2 Tablespoons Tomato Paste
• 2 Teaspoons Sugar
• 1/4 Cup Milk
• 1/2 Cup Dry White Wine
• 2 Tablespoons Red Wine Vinegar
• 1 Lemon, for Zest and Juice
• 2 Cups Cherry Tomatoes
• Freshly Grated Parmesan Romano Cheese, For Serving
• Fresh Basil Leaves, For Garnish

Instructions

1. Cook Pasta according to directions on package. After draining, toss with 3 Tablespoons Olive Oil. Set aside and keep warm.
2. Heat up 1 Tablespoon Olive Oil and 3 Tablespoons Butter in a large pot over medium heat. Add Chopped Onion, cooking until translucent. 
3. Add in the Celery and Carrots. Allow them to cook for about 2 Minutes. Stir occasionally to coat them as they cook. 
4. Add the Ground Beef into the pot. Season with Salt and Pepper. Add Chili Flakes, Thyme and Garlic.
5. Crumble the beef up and stir until the meat is cooked and no longer red. Add in Tomato Paste and Sugar. Season with a little more salt and pepper and let cook for another 2 minutes. 
6. Pour in the Milk and let simmer, stir frequently. Once the milk has evaporated add the dry wine. Cook for about 2 minutes or until it has evaporated. 
7. Add in the Pasta, Tomatoes, Red Wine Vinegar, Lemon Zest and Lemon Juice. Let everything simmer in the pan for a few minutes or until all is heated through. 
8. Serve with Freshly Grated Parmesan Romano Cheese and Fresh Basil Leaves for garnish.