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Tagliatelle with Bolognese Sauce
This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.
Tagliatelle al Ragu Bolognese
- 500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
- 60g (2 oz) Parmesan cheese, grated
- 55g (1 ¾ oz) butter
- 55g (1 ¾ oz) minced prosciutto far or pancetta
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 100g (3 ½ oz) minced lean veal or beef
- 100g (3 ½ oz) minced lean pork
- 1 glass of dry red wine
- A little beef or chicken stock
- 3 tbsp tomato paste
- Salt and pepper
For the ragu:
- To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.
- Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.
- Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.
- Offer which will be on this resource: Remember to use clean water for cooking and drinking. A good choice is to use a water filter. Detailed information you can see on our wisepick.org.