Tagliatelle with Bolognese ragout (The original)

Difficulty: Easy

Preparation: 15 min.

Cooking time: 2 to 3 hours

Total: 3 hours and 15 min.

Servings: 6 to 8 people.

Origin: Bologna, Emilia Romagna ,
Italy

About the recipe


Tagliatelle alla Bolognese is a traditional Italian pasta dish that originated in the city of Bologna in the Emilia-Romagna region. The city is known for its rich culinary tradition and the Bolognese sauce, also known as Ragù alla Bolognese, is one of its most famous dishes.

The sauce for tagliatelle alla Bolognese is made from a mixture of minced meat (traditionally beef and pork), tomatoes, onions, celery, carrots and spices. It is cooked slowly to bring the flavors together and create a rich, meaty sauce. The homemade tagliatelle is then served with this delicious Bolognese sauce.

The taste of Tagliatelle alla Bolognese is hearty, meaty and full-bodied. The sauce coats the tender tagliatelle pasta and gives it an intense flavor that is both satisfying and satisfying.

Similar recipes are:
Lasagne Bolognese
The real Bolognese

Ingredients


For 6 to 8 people


300 g pancetta

120 g celery

120 g carrots

120 g onions

400 g strained tomatoes

800 g minced beef

300 ml red wine

Salt

Black pepper

400 ml whole milk

500 ml vegetable stock

90 g olive oil

30 g tomato puree

150 g fresh pasta per person (or 125 g dried pasta per person)

Video instructions


Picture guide


The carrots, 1 the celery 2 and the onion 3 cut into fine cubes.

Heat the olive oil in a large pan and fry the diced bacon in it for a few minutes. 4 Add the celery, carrots and onions and sauté for about 5 minutes until the vegetables begin to color and collapse. 5 Add the minced meat and fry over a high heat for about 10 minutes until brown, allowing any liquid that escapes to evaporate immediately. 6

Add the wine and allow to evaporate until the smell of alcohol disappears. 7 Tomato puree, 8 Tomato puree 9 and add half of the vegetable stock. 10

Cover and simmer the ragout over a low heat for 2 to 3 hours, stirring regularly and adding the remaining vegetable stock if necessary. 11 Optional: Halfway through the cooking time, add the whole milk and cook uncovered for a while to reduce the milk. 12

The ragout must be creamy and have a nice, dark orange color. 13 Heat some ragout in a pan. 14 cook the fresh pasta in plenty of salted water for about 2 minutes. 15

Place the pasta in the pan with the ragout and add a dash of pasta water. 16 Mix the pasta thoroughly and 17 Serve sprinkled with Parmesan. 18 Done!

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