Tagliatelle with Bolognese Sauce
Bologna — Mother recipe · en it
A delicious traditional pasta dish with a smooth and rich ragù, typical of the city of Bologna.
📷 LPrzybylek at Polish Wikipedia — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 20 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 300g of tagliatelle
- 500g of beef
- 200g of pancetta
- 2 onions
- 2 carrots
- 2 celery stalks
- 200ml of red wine
- 500ml of tomato passata
- 300ml of beef broth
- 30g of sugar
- 20g of thyme
- salt and pepper to taste
Method
- In a large pot, cook the pancetta in a little oil until it is completely melted, then add the beef and cook until it is fully cooked.
- Add the onions, carrots, and celery cut into cubes and cook for a few minutes until they are golden.
- Pour in the red wine and let it evaporate.
- Add the tomato passata, beef broth, sugar, and thyme. Stir well and simmer on low heat for at least 2 hours, adding water if necessary.
- Meanwhile, cook the tagliatelle in a pot of salted water.
- Serve the tagliatelle covered with the Bolognese sauce, season with salt and pepper to taste.
The story
Tagliatelle al ragù bolognese is a culinary specialty that dates back to the 17th century, when the rich ingredients of the ragù were used to decorate tagliatelle, a type of thinly cut pasta.
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