TAGLIATELLE ALLA BOLOGNESE: THE ULTIMATE ITALIAN COMFORT FOOD

Discover the true taste of Tagliatelle alla Bolognese, a rich and flavorful dish prepared with a slow-cooked sauce that originated in Bologna.

This must-try recipe for pasta lovers brings the heart of traditional Italian cuisine to the table.

Using dried noodles, this dish is perfect for family dinners, special occasions or an intimate evening.

Follow this step-by-step guide to create a mouth-watering Bolognese sauce, just like grandma used to make.

SERVINGS:4

INGREDIENTS:

For the Bolognese Sauce:

• 10 oz mixed minced meat (beef and pork)
• 3 oz pancetta (preferably fresh)
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2/3 cup dry red wine
• 1 cup tomato purée or diced canned tomatoes
• 2 cups beef broth (or vegetable broth)
• 1/2 cup whole milk
• 3 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Optional: pinch of nutmeg

For the Pasta:

• 12 oz dried tagliatelle pasta

METHOD:

Prepare the Soffritto:

Heat the olive oil  in a large heavy-bottomed skillet over medium heat. Add the pancetta and cook for about 3-4 minutes until lightly browned.

Add the finely chopped onion, carrot and celery.

Sauté until the vegetables soften and begin to turn golden brown, about 10 minutes.

Brown the meat:

Add the ground meat to the pan and break it up with a spoon or fork.

Cook until fully browned, about 7 to 8 minutes.

Add wine:

Pour in the red wine and stir.

Allow to simmer until the wine is almost completely evaporated, about 5 minutes.

Incorporate the tomato:

Add the tomato puree.

Season with salt and pepper. Lower the heat to a simmer.

Simmer the bolognese over low heat:

Gradually add the beef stock, 1/2 cup at a time, allowing the sauce to simmer and reduce before adding more.

Continue cooking for 2 hours, stirring occasionally and adding more broth if necessary to keep the sauce from drying out.

Cook the tagliatelle:

While the sauce is finishing, bring a large pot of salted water to a boil.

Cook the dry tagliatelle according to package instructions, usually about 7 to 8 minutes al dente.

Reserve about 1/4 cup of the pasta cooking water before draining.

Combine the pasta and sauce:

Pour the drained tagliatelle directly into the pan with the Bolognese sauce.

Stir well, adding a splash of the pasta cooking water if the sauce needs to loosen.

Serve:

Serve hot with a generous sprinkling of grated Parmigiano Reggiano cheese.

Tips for success:

The secret to an authentic Bolognese sauce is patience.

Let it cook slowly, bringing out the depth of flavor.

Dry tagliatelle: Although fresh tagliatelle are traditional, dry tagliatelle work just as well and save time.

Be sure to cook them al dente for the perfect texture.