Tagliatelle alla Bolognese
How to make the best homemade Tagliatelle alla Bolognese. Our traditional & authentic Italian pasta recipe features a chunky meat sauce.
Servings: 4
Calories: 945kcal
Equipment
- Large pot
- Large Nonstick Skillet
- measuring cups
- measuring spoons
- French knife
- Wooden spoon or spatula
- blender
Ingredients
- 350 g Fresh Tagliatelle Pasta Noodles
- 150 g Pancetta finely diced
- 1 Carrot finely diced
- 1 Celery Stick finely diced
- 1 Onion finely diced
- 200 g Ground Beef
- 200 g Ground Pork
- 1/2 cup Red Wine
- 14 oz Can Whole Tomatoes
- 1 tbsp Tomato Paste
- 2/3 cup Milk
- 1 Bay Leaf
- Pinch Ground Nutmeg
- Salt & Pepper
- 1/2 cup Parmesan Cheese
Instructions
- In a large skillet over medium heat fry pancetta so the fat is released. Saute the carrot, celery and onion until the mixture is soft, around 8-10 minutes.
- Add the meat and brown, stirring frequently until the meat has broken up. Add wine and tomatoes, blitzing with an immersion blender. Stir in the tomato paste, half of the milk, bay leaf, and grated nutmeg. Let simmer on low, adding more milk if necessary for 2-3 hours. You'll know the bolognese is finished when you can push a spoon through the ragu and briefly see the bottom of the pan.
- Bring a large pot of salted water to a boil. Throw in the fresh tagliatelle and check to see if it's al dente after 1 minute. It should be cooked in less than 2 minutes. Drain pasta and return ito to the pan and stir with the ragu to fully incorporate.
- Plate Tagliatelle alla Bolognese and top with parmesan. Serve hot.
Nutrition
Calories: 945kcal | Carbohydrates: 102.7g | Protein: 63.7g | Fat: 28.2g | Saturated Fat: 9.9g | Cholesterol: 277mg | Sodium: 1149mg | Potassium: 1075mg | Fiber: 9.3g | Sugar: 9.5g | Calcium: 270mg | Iron: 13mg
