Authentic Tagliatelle alla Bolognese
ID: fc3cace4...
An authentic Italian ragù alla bolognese served with handmade, fresh tagliatelle pasta. The meat sauce is slowly simmered with wine, milk, and broth for ultimate tenderness, making it a classic comforting Italian masterpiece.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Finely dice the vegetables and pancetta, then gently sweat them in olive oil. → Add the ground beef, red wine, tomato paste, tomato puree, and broth, then simmer slowly for 2 to 2.5 hours. → Pour in a glass of milk halfway through the simmering process to tenderize the meat. → Prepare a fresh pasta dough with 00 flour and eggs, knead until elastic, rest for 20 minutes, then roll and cut into tagliatelle. → Boil the fresh pasta for 2-3 minutes, toss directly with the meat sauce, and serve.
Cooking Steps
Brief Cooking Order
Finely dice the vegetables and pancetta, then gently sweat them in olive oil. → Add the ground beef, red wine, tomato paste, tomato puree, and broth, then simmer slowly for 2 to 2.5 hours. → Pour in a glass of milk halfway through the simmering process to tenderize the meat. → Prepare a fresh pasta dough with 00 flour and eggs, knead until elastic, rest for 20 minutes, then roll and cut into tagliatelle. → Boil the fresh pasta for 2-3 minutes, toss directly with the meat sauce, and serve.
Introduction
An authentic Italian ragù alla bolognese served with handmade, fresh tagliatelle pasta. The meat sauce is slowly simmered with wine, milk, and broth for ultimate tenderness, making it a classic comforting Italian masterpiece.
Step 1
Finely dice the carrots, celery, and onions as small as possible so they blend seamlessly into the sauce during the long cooking process.
Step 2
Finely chop the pancetta until it reaches a very fine, almost ground consistency.
Step 3
In a large sauce pot, combine the finely chopped pancetta with about 3 tablespoons of extra virgin olive oil.
Step 4
Add the finely diced carrot, celery, and onion to the pot, sweating them gently on low-medium heat without browning the onions.
Step 5
Add the ground beef, breaking it up and cooking it gently so it does not dry out.
Ingredients List
Important Notes
Dicing the vegetables as small as possible is essential so they melt into the sauce over hours of cooking.
Do not brown the onions during the initial sauté; keep the heat low and gentle.
Adding milk halfway through is a traditional technique that softens the texture of the beef and balances the tomato acidity.
When making pasta dough, use a ratio of roughly 1 egg per 90g-100g of double zero flour.
Season the Bolognese sauce with salt only at the end of its long simmer, as the flavor concentrates as it reduces.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...