Enjoy the rich flavors of homemade Tagliatelle with Bolognese Sauce! This classic Italian dish features tender pasta paired with a hearty meat ragù, simmered to perfection. Discover step-by-step instructions and tips for crafting this comforting meal that’s sure to impress. Perfect for family dinners or special occasions!
My family was in Europe two weeks ago for our annual holiday! We stopped and toured around a few countries but stayed for several days in Italy because hubby has a friend in Milan. Not only did we enjoy the most beautiful sights of Lake Como and its surroundings, but my daughter and I also had the chance to attend a cooking class in Milan and learn how to make authentic Italian dishes!
That cooking class was indeed one of the highlights of our trip! We learned so much, including making fresh pasta from scratch, tasty polpette and the classic ragu’ all bolognese!
And now I am happy to share all these yummy recipes, including the one for making fresh tagliatelle from scratch, because why not? Of course, feel free to use storebought pasta to pair with the ragu sauce if that’s more convenient, but if you want to be adventurous, why not make it from scratch?
The secret to a great Bolognese sauce lies in the slow cooking process and the layering of flavors. In this blog post, we will teach you exactly that.
The Origins of Tagliatelle Bolognese
Tagliatelle Bolognese, or “tagliatelle al ragù” as it’s known in Italy, hails from the city of Bologna in the Emilia-Romagna region. This area is renowned for its culinary traditions, and Bolognese sauce is one of its crowning achievements. The sauce, a slow-cooked meat ragù, pairs perfectly with the wide, flat tagliatelle pasta, which allows the sauce to cling to every strand.
Key Ingredients for Authentic Tagliatelle Bolognese
- Extra virgin olive oil
- Onion, carrot, and celery (for the soffritto)
- Ground beef and pork sausage
- Italian passata (tomato puree)
- Red wine
- Salt and Parmesan cheese
For the Fresh Tagliatelle
- 00 flour
- eggs
How to Make the Perfect Bolognese Sauce
Begin with the soffritto. Finely chop the onion, celery, and carrots, making sure they are uniform in size and shape. Gently fry them in olive oil until soft and fragrant, about 6-8 minutes.
Turn up the heat on the stove, add the minced beef and pork to the veggies, and cook until nicely browned. Use a spatula or meat chopper to separate the meat as it cooks so you don’t have lumps. Add 100 ml (4 oz) of dry red wine to the meat and continue to cook until the liquid has evaporated and there’s no longer a lingering aroma of alcohol.
Add enough passata (tomato puree) to cover the meat mixture and simmer gently for an hour, allowing the flavors to develop and intensify. Adjust the seasoning with salt if needed. Mix the sauce with the cooked tagliatelle. Sprinkle freshly grated parmesan cheese for extra depth of flavor. Enjoy!
How to Make Tagliatelle from Scratch
While store-bought pasta is convenient, nothing beats the texture and flavor of homemade tagliatelle. Here’s how to make it:
- Mix flour and eggs to form a dough, kneading until smooth and elastic.
- Roll the dough thin using a pasta machine or rolling pin.
- Cut the pasta into long, flat ribbons about 1/4 inch wide.
- Cook the fresh tagliatelle in salted boiling water for 1-2 minutes until al dente.
To serve, toss the cooked tagliatelle with the Bolognese sauce, ensuring each strand is well-coated. Garnish with freshly grated Parmesan cheese and serve immediately.
Tips for the Best Tagliatelle Bolognese
- Use high-quality ingredients, especially for the meat and tomatoes.
- Don’t rush the cooking process; slow simmering is key to developing rich flavors.
- Make extra sauce and freeze it for quick weeknight meals.
- Pair with a robust Italian red wine like Sangiovese or Barbera.
Variations on the Classic Recipe
While purists might argue against it, there are several delicious variations you can try:
- Vegetarian Bolognese using lentils or mushrooms
- Turkey or chicken Bolognese for a lighter option
- Adding cream for a richer sauce
Frequently Asked Questions (FAQs)
Can I use spaghetti instead of tagliatelle?
While spaghetti Bolognese is popular outside of Italy, authentic Bolognese is traditionally served with tagliatelle. The wider pasta holds the chunky sauce better.
How long does Bolognese sauce keep in the fridge?
AProperly stored in an airtight container, Bolognese sauce can last 3-4 days in the refrigerator.
Can I freeze Bolognese sauce?
Yes, Bolognese sauce freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
What’s the difference between Bolognese and regular meat sauce?
Bolognese is a specific type of meat sauce (or ragu) cooked in red wine that may or may not include milk or cream and is cooked for a longer time, resulting in a thicker, more complex sauce.
Is Tagliatelle Bolognese healthy?
While not a low-calorie dish, it can be part of a balanced diet and enjoyed in moderation. It provides protein, carbohydrates, and vegetables.
Tagliatelle Bolognese is a classic Italian dish that combines the comfort of pasta with the rich flavors of a slow-cooked meat sauce. Whether you’re cooking for a special occasion or just craving a hearty meal, this recipe is sure to satisfy. With a bit of patience and quality ingredients, you can bring the taste of Bologna to your own kitchen. Buon appetito!
Tagliatelle with Bolognese Sauce
Equipment
- Pasta Machine
Ingredients
For the Bolognese Sauce
- 4 tablespoons Extra virgin olive oil, or as needed
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 1 stick of celery, finely chopped
- ½ lb (200 grams) ground beef
- ½ lb (200 grams) fresh Italian pork sausage
- 1 bottle Italian passata (tomato puree)
- 4 oz (100 ml) of good drinking red wine
- salt, to taste
- parmesan cheese, adjust amount to taste
For the Homemade Tagliatelle
- 200 grams of Italian 00 flour
- 2 eggs
Instructions
For the Bolognese Sauce
- Finely chop the onion, celery, and carrots (ensure they’re uniform in size).
- In a heavy-based saucepan, pour enough olive oil until the entire surface of the bottom is fully covered. Use low heat and gently fry the onion, carrot, and celery until soft and fragrant, about 6-8 minutes.
- In another dish, mix the beef and pork sausage by hand. Turn up the heat on the stove, add the minced beef and pork to the veggies, and cook until nicely browned. Use a spatula or meat chopper to separate the meat as it cooks so you don’t have lumps.
- Add 100 ml (4 oz) of dry red wine to the meat and continue to cook until the liquid has evaporated and there’s no longer a lingering aroma of alcohol.
- Pour in the passata (tomato puree). Use just enough tomato puree to cover the meat mixture. Turn the heat down to low, cover, and leave to simmer gently for 1 hour (or at least 30 minutes if pressed for time). Uncover and simmer for 30 minutes or until the sauce is well-flavored and almost dry. Taste and season with salt, if desired.
For the Homemade Tagliatelle
- In a bowl, add the flour, make a hole in the center, break the eggs into the flour, and gently combine using a fork. Slowly add the flour from the outside edge to the eggs until you get a soft ball dough.
- Place the dough on the table and work it with your hands until it becomes more compact. Add any remaining flour on the table to the dough. Knead and fold a few times until the dough is the same yellow color throughout, compact and dry.
- Use a rolling pin to flatten the dough slightly, then use a pasta machine (setting no.6) to make a thin strip of about 2 millimeters. Refer to your pasta machine for further instructions on how to make tagliatelle or other pasta forms.
- If cutting the pasta manually, wait for another 10 minutes from the time the pasta has been rolled thin before cutting so the tagliatelle strands don’t stick together.
- Bring water to a boil, add salt, drop the tagliatelle, and cook for about 90 seconds to 2 minutes, depending on their thickness, until they’re done. Take a piece to ensure the pasta is fully cooked. Drain it and mix with the sauce. Sprinkle some parmesan cheese before serving!
Notes
Nutrition
Last updated on September 11th, 2024 at 11:01 am
