Tagliatelle alla bolognese
Tagliatelle alla bolognese are among the Emilian dishes par excellence. Tagliatelle meet ragù in a truly unsurpassable combination. A dish that says Sunday in the family, but which is actually appreciated every day for both lunch and dinner.
INGREDIENTS
6-8 people servings
400 g tomato puree
250 g minced pork pulp
200 g ground beef muscle
150 g diaphragm (called folder) ground
150 g stretched bacon
150 g chopped carrot, celery and onion
triple tomato paste
white or red wine
milk
butter
extra virgin olive oil
salt
pepper
noodles
Grated Parmigiano Reggiano Dop
DIRECTIONS
Step 1
For the Bolognese sauce recipe, heat 3-4 tablespoons of oil and a knob of butter in a saucepan, add the chopped celery, carrot and onion and cook over a moderate heat. Add the bacon cut into cubes and, after 2-3 minutes, all the meat.
step 2
Turn up the heat and let it swell, stirring constantly. Shade with 80 g of wine and let the alcoholic part evaporate. Lower the heat and reduce the liquid, stirring constantly. Salt and pepper.
Step 3
Add the puree and 2 tablespoons of tomato paste, bring to the boil again, stirring, cover and simmer for 2-3 hours, adding broth if necessary; towards the end add 200 g of milk.
Step 4
Cook the tagliatelle in boiling salted water, drain and season.
Step 5
Advice: choose the meat very well, making sure it is of excellent quality and not too lean. The traditional Bolognese sauce is perfect for seasoning all egg pasta: tagliatelle, pappardelle, tagliolini, ravioli filled with lean... If you have any leftover, try it this way: toast a slice of bread, arrange it in a deep dish, wet it with 1/2 glass of milk, pour over the ragù, very hot, and complete with grated Parmigiano Reggiano Dop. Closed in airtight containers, the ragù can be kept in the freezer for a few weeks.
SHOP MAIN INGREDIENTS
Millenary traditions in the cultivation, harvesting and pressing of olives, an art inherited from generations of Molise, one of the regions where the culture of oil is part of the local heritage.
Since 1899, the Mutti family has shared their passion for everything that goes into these Italian tomatoes – the sun, soil, rain, and heart of their people in Parma. Mutti selects only the highest quality tomatoes, picked at the very peak of ripeness, to create their remarkably fresh tasting line of tomatoes. This is just one reason Mutti is Italy's favorite tomato brand. Read More
Parmigiano Reggiano costs more but, as with all made in Italy agri-food products, it should be considered an investment in our health.
Tagliatelle, in the classic egg version, are typical of Bolognese cuisine.
Legend has it that they were invented to pay homage to Lucrezia Borgia's splendid golden hair and to celebrate her marriage to the Duke of Ferrara, Alfonso I d'Este. Read More