tagliatelle bolognese

Tagliatelle Bolognese recipe or Tagliatelle al Ragù is a traditional pasta dish made with fresh homemade tagliatelle and bolognese sauce. It has become a symbol of Italian cuisine around the world. Tagliatelle al ragù Bolognese are perfect for everyday family meal but are also great to serve to your guests during a Sunday lunch or for even more refined occasions. All the ingredients for the preparation of this recipe are available all year round and have no seasonality, so it’s a dish you can make all the time.

Authentic Tagliatelle Bolognese Recipe - Recipes from Italy

200 g (1 1/2 cup) of “00” Soft Wheat Flour

eggs

300 g (10 oz) of ground beef

150 g (5 oz) of sliced pancetta or minced pork

carrot

celery

tomato tomato

onion

ml (1/2 cup) of dry white wine

300 ml (1 1/2cup) of meat broth

extra virgin olive oil

ml (1/2 cup) of whole milk

fine salt

black pepper

Parmigiano Reggiano

Make the bolognese sauce step 1

Place the chopped pancetta in a saucepan. Cook over medium heat for about 3 minutes. Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for about 5 minutes.

Make the bolognese sauce step 2

Add the ground beef. Stir and cook for about 5 minutes over medium heat. Now add the white wine. Stir and let it evaporate.

Make the bolognese sauce step 3

add the tomato passata. Cover with a lid and simmer for about 2 hours. If the sauce becomes too dry during cooking, add a little broth. Toward the end, add milk to dampen the acidity of the tomato. Adjust salt and pepper to taste. The Bolognese sauce is ready!

Make tagliatelle step 1

Sift the two flours and combine them together. Pour the two sifted flours into the steel bowl. Then add the eggs. With the flat “leaf” whisk set to speed 2 on the caster and mix the ingredients together for half a minute.

Make tagliatelle step 2

Remove the flat “leaf” whisk and insert the dough hook. Still at speed 2, knead for 2 -3 minutes until a single firm dough ball is formed. Now, dust the work surface with semolina. Remove the dough from the bowl and knead by hand for 2 minutes.

Make tagliatelle step 3

Form a ball of dough, wrap it with plastic wrap or in a tea towel. Let it rest for about 20 minutes. Then cut a piece of dough and flatten it with your hands.

Make tagliatelle step 4

Attach the sheeter to your stand mixer and proceed with the dough sheet. Set the knob of the sheeter to level 1 and at speed 2, put the dough into the rollers and pass it the first time.

Make tagliatelle step 5

Then fold the dough in half and then in half again.

Make tagliatelle step 6

Flour and pass through rollers again. Repeat 3-4 times (pass-fold-pass-fold) until the dough becomes smooth and elastic.

Make tagliatelle step 7

start thinning the sheets by passing them through the smooth roller to position 2 and finally 3. When the sheet becomes too long cut it into 2 parts.

Make tagliatelle step 8

Now move on to the preparation of the tagliatelle. Remove the sheeter from your KitcheAid and attach the tagliatelle tool. At speed 1 insert the sheeter and with your other hand, pick up the tagliatelle. Place them on a floured tray. Tagliatelle are ready

Cook, season and serve

Cook and drain tagliatelle al dente and toss them with plenty of Ragù alla Bolognese. Serve tagliatelle alla bolognese bringing grated Parmigiano cheese to the table and more Ragù alla Bolognese to add on top as desired.

Looking for a traditional bolognese sauce from Italy? Look no further; this authentic tagliatelle bolognese recipe is the official version commonly served in restaurants and homes in Bologna.

Tagliatelle Bolognese

tbsp extra virgin olive oil

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

1.1 lbs ground beef mince ((500 grams))

0.45 lbs pancetta ((200 grams))

fl oz white wine ((150 milliliters) or red wine)

8.5 fl oz milk ((250 milliliters))

8.5 fl oz beef stock ((250 milliliters))

oz passata ((400 grams) or canned chopped tomatoes)

Salt and pepper (to taste)

1.32 lbs tagliatelle ((600 grams) fresh or dried)

Parmigiano Reggiano (to serve)

In a deep sauté pan over medium heat, add a little olive oil and fry the pancetta for 3 to 4 minutes. Add chopped vegetables and continue to sauté for 6 to 8 minutes, until softened. If necessary add a bit more olive oil.

Add ground beef and cook for 4 to 5 minutes while occasionally mixing until the beef has browned. If there are any big lumps, you can break them up with a spatula or wooden spoon.

Turn up the heat to high and deglaze the pan by adding the wine and scraping any brown bits stuck to the bottom with a spatula or wooden spoon. Once the alcohol has evaporated, mix in the stock and tomato passata.

Bring to a light simmer and turn the heat low. Partially cover the pan with a lid and lightly simmer for at least 1 1/2 hours while stirring occasionally. Add more stock if necessary. Season with salt and pepper. Stir in the milk and simmer for an additional 30 minutes.

Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.

If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.

Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

Authentic Bolognese Sauce is one of the most comforting and delicious things you&#039;ll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

Authentic Bolognese Sauce

olive oil

beef ((10.5 oz/300 grams))

pancetta ((5.2 oz/150 grams))

carrot ((50 grams))

celery ((50 grams))

onion ((50 grams))

chicken stock ((120 milliliters))

dry white wine ((120 milliliters))

tomatoes (passata) ((300 grams))

full fat milk ((240 milliliters))

lb tagliatelle pasta ((500 grams))

Finely chop the carrot, celery, onion and pancetta.

Heat the olive oil to a large pot and add the vegetables and pancetta, saute until the vegetables have softened but not browned (5-10 minutes).

Next, add the beef and cook until browned then add the white wine and reduce by half.

Add the strained tomatoes (passata) and stock and stir to combine. Cover the pot and simmer slowly for 2 hours.

After 2 hours uncover and add the milk. Simmer the sauce uncovered for 1 hour. After cooking, taste for seasoning and add salt and pepper as needed.

To serve, add cooked tagliatelle pasta to the ragu and toss until thoroughly coated in the sauce, serve.

Didn't have any pancetta so used smoked streaky bacon, but otherwise  as per recipe. Very good result.  Lovely flavour and texture!

I managed to restrain myself and not add any peas or garlic bread - to be honest it would have been better without the mushrooms.
I didn't have quite enough bacon, so some salt was needed.

I usually use chopped tomatos, this time i blended them before adding them and it really makes a big difference!
Another thing that was new for me was adding milk, wow that was another game changer for me. It makes the dish nice, creamy and well rounded by balancing out the leftover acid from the tomatoes that the carrots didn't manage to absorb - and it also emulsifies the sauce so its nice and homogenous rather than water and oil separated.
I have previously added some heavy cream which works in a hurry. Milk seems to mix much better than cream (it could also be the blended tomatos I'm not 100% sure).

I'm currently trying this recipe with a tripple sized portion, however I make some variations.

"Permitted variants"
*2 parts beef 1 part pork
*bacon instead of panchetta
*red wine

"Unacceptable variantion"
*1 garlic glove per part meat (3 total) 
*400g pan roasted mushrooms (I had to use them!)
*1 grated bell pepper (added for extra sweetness)

"Preparation variation"
I remove the vegetables and bacon from the pan, add some EVOO and brown the meat.
Next I add the vegetables back into the pan.
This is only necessary when making larger portions, otherwise the meat will not be browned but boiled instead.

I'll come back with a review later when we've tasted it.
*Warning* I'm considering adding salt, pepper and possibly even some peas and/or nutmeg at the end of cooking!

Additional tips:
*IMPORTANT! Regardless of which pasta is used NEVER use spaghetti for bolognese! It doesn't mix well and the sauce just slides off the spaghetti.
*Toss the pasta with at least some of the sauce before plating. Then add more sauce on top. This is useful when you want to save leftover sauce, but not the pasta.

Plating:
1. Remove the pasta water, add some sauce pot and mix it gently.
2. Add pasta to the plate (heated optionally) - i prefer serving in deep plate
3. Add extra sauce on top - however much you like, but dont over do it.
4. Drizzle with some fresh grated parmesan cheese
5. Finally decorate with a sprinkle of chopped celery leaves, whole leaves can also be used, they looks nice but nobody wants to eat them whole.
Another option is fresh basil leaves. They look beautiful and tastes amazing.

Serve with a red wine you like.
A fresh cherry tomato &amp; parmesan salad on the side is also delicious if you're feeling superfluous. 

(...and warm garlic bread on the side, sorry Emily) WHO SAID THAT!?

Excellent recipe, really enjoyed it,  thank you for sharing. The only thing I do differently is I always brown my mince separately, as I don’t like subjecting the veggies to the high heat required to caramelise the beef. I do cook big quantities however, like 1kg plus of meat, so probably not as much of an issue in smaller portions. Not only that, if using beef with some fat in, it means you can put it in a colander and drain the fat away after so it doesn’t end up in the sauce. I also find it very difficult to find whole pancetta locally, I can find it online but it’s not cheap; so often use thin streaky bacon chopped small. Works fine.

I love Bolognese sauce.  I have tried a few recipes and none of them seem to come close to my favorite Italian restaurant.  This one tastes exactly like it!!!  The whole family loved it and this will definitely be going in the rotation.  Thank you!

This is absolutely the best Bolognese sauce ever, and I have tried a LOT of different recipes. This is my go-to, and even though I play around with various elements (red wine instead of white and beef stock instead of chicken), it never fails to deliver! I am going to use it as the base for a lasagne this week. I can't wait.
It's absolutely delicious.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590779137/xafx6oztsvgebwgdv0t8.mp4

Authentic Bolognese Sauce is one of the most comforting and delicious things you'll ever eat. A rich beef ragu made with pancetta, tomato and white wine and served with tagliatelle pasta. This traditional recipe is really simple to make at home with minimal prep work involved!

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Top 3 tagliatelle bolognese recipes from across the web

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Tagliatelle Bolognese

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