Tagliatelle alla Bolognese
Tagliatelle alla Bolognese is fantastic Italian classic dish, easily made with fantastic authentic bolognese sauce. In this recipe I will let unveil the secret behind a true bolognese sauce, once the sauce is ready it will take only 11 minutes to cook tagliaetelle alla Bolognese for your whole family to enjoy.
Servings: 4 people
Calories:
Equipment
Ingredients
Authentic Bolognese Sauce
- 125 g Beef mince meat
- 125 g Pork mince meat
- 100 g Carrots
- 100 g Celery
- 100 g Onion
- 100 g Passata
- 15 g Tomato Paste
- 10 ml Olive oil
- 5 g Basil
- 3 g Thyme
- 3 g Rosemary
- Salt
- Pepper
Tagliatelle alle Bolognese
- 400 g Bolognese sauce
- 400 g Dry Egg Tagliatelle
- 5 ml Extra Virgin Olive Oil
- 4 g Parmesan cheese
- 3 g Parsley
- Salt
- Pepper
Instructions
How to Make Authentic Bolognese Sauce
- Place a large cast iron pot or a large saucepan on the heat and pour the oil inside. Once the pot is hot, place the mince beef and pork inside steering occasionally, slightly salt the meat. Depending on the quality and fat content of the meet, it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
- Meanwhile finely chop or pulse in a food processor the carrots, onions, celery, thyme and rosemary to make soffritto.
- Once the meat is caramelized add the soffritto (chopped veg and herbs) and steer well, lower the heat and cook for a few minutes.
- Add the tomato paste and about 100 ml of water,
then the passata. - Reduce the heat to a minimum, cover the pot and
cook steering every 15 minutes for at least 90 minutes. - Tasting and adjusting seasoning after 60 min. once cooked, add the roughly chopped basil. Switch off the heat and let the bolognese sauce rest covered for 30 min before serving.
How to Make Tagliatelle alla Bolognese
- Place a large pan of salted water on the heat and once boiling drop the tagliatelle.
- Meanwhile heat up the sauce.
- Cook the pasta for 1 minute less then the packaging quoted cooking time, then with the use of the tongs decant the tagliatelle from the water to the sauce adding a bit of the cooking water as well.
- Toss the tagliatelle with the sauce for the remaining cooking minute, then add the chopped parsley.
- Plate the tagliatelle alle bolognese, drizzle the extra virgin olive oil and top with freshly grated Parmesan cheese.
Notes
Hints and Tips
For cooking bolognese sauce I recommend a cast iron pot, as it has a better heat radiation ability, which makes cooking the sauce better on a lower heat. Adding a bay leaf to bologense sauce will enhance the meat flavour. I have used dry egg tagliatelle, if using fresh account 150 g per person. If you reheat the bolognese sauce, ensure it is pipping hot before adding the pasta. To ensure you reheat the sauce enough simply use a probe to test. Ensure the re-heated sauce has reached 75C or more.Nutrition
Serving: 4g
