Bolognese with Tagliatelle (Bolognese alla Bolognese)
Tradicionalno jelo · Italian (Emilian-Romagnol)
The authentic Bolognese ragù, traditionally served with fresh egg tagliatelle pasta, not spaghetti.
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Sastojci
- Fresh Egg Tagliatelle400g
- Ground Beef300g
- Pancetta150g
- Onion1 medium
- Carrots1 medium
- Celery Stalk1
- Tomato Paste2 tbsp
- Dry White Wine150ml
- Whole Milk200ml
- Beef Broth100ml
- Butter2 tbsp
- Saltto taste
- Black Pepperto taste
- Parmigiano-Reggiano Cheesefor serving
Koraci
- 1
Finely dice pancetta, onion, carrots, and celery. Mix ground beef and pancetta.
- 2
Melt butter in a heavy-bottomed pot over medium heat. Add the pancetta and cook until lightly rendered.
- 3
Add the finely chopped vegetables (soffritto) and cook until very soft and translucent, about 15 minutes.
- 4
Add the ground beef and pancetta mixture. Cook, breaking it up, until browned. Drain excess fat.
- 5
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
- 6
Pour in white wine and scrape the bottom of the pot. Let it simmer and reduce completely.
- 7
Add milk and let it simmer until mostly evaporated.
- 8
Add beef broth, salt, and pepper. Bring to a simmer, then cover and cook on very low heat for at least 2-3 hours, stirring occasionally, until the sauce is thick and rich.
- 9
Cook fresh tagliatelle in plenty of salted boiling water until al dente (usually 2-3 minutes). Drain.
- 10
Toss the tagliatelle with the ragù. Serve immediately, generously topped with grated Parmigiano-Reggiano cheese.
