Tagliatelle Alla Bolognese Di Mio Nonno
Tagliatelle With Bolognese

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my tagliatelle with bolognese for you to enjoy.

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

TwitterFacebook

6

Serves

13

Ingredients

Beef

Main Ingredient

Pasta Recipes, Meat Dishes

Type

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Onion, Very Finely Diced
  • 2 Celery Sticks, Very Finely Diced
  • 1 Carrot, Very Finely Diced
  • 500g Minced Pork
  • 500g Minced Beef
  • 50ml Red Wine
  • 50ml Milk
  • 4 Tablespoons Tomato Purée
  • 300ml Passata
  • 400ml Chicken Or Vegetable Stock
  • 500g Fresh Tagliatelle
  • To Serve (Optional) Parmesan Shavings

Weight Converter

Found in This Book

Feast your eyes on the finest tagliatelle with bolognese! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat half the oil in a large sauté pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.
  2. While the vegetables are cooking, put all the meat in a large bowl, pour over the remaining olive oil and crumble the meat between your fingertips. Add the meat to the pan and fry until brown – around 5 minutes.
  3. Deglaze the pan with the red wine and allow to simmer for a couple of minutes, then add the milk. Simmer for 2 minutes before stirring in the tomato purée, passata and stock. Simmer gently for 3 hours until reduced and thickened. Once cooked, remove from the hob, season with salt and pepper then cover with a lid and leave for 20 minutes – you do not want the sauce to be boiling hot when you serve it.
  4. When ready to serve, bring a large pan of water to the boil and season generously with salt. Add the pasta to the pan and cook for 2–3 minutes or until just cooked. Drain the pasta, then return to the pan with the sauce and toss to combine.
  5. Serve in bowls with a few Parmesan shavings scattered over, if you like. Enjoy!

Once you’re done, simply sit back and enjoy your tagliatelle with bolognese and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta Ribbons with Prawns and Rocket

View Recipe

Next Recipe

Pappardelle With Meatballs

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

Torta Leggera al LimoneSuper-Light Lemon Sponge Cake

There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...

16

Serves

7

Ingredients

Lemon

Main Ingredient
View Recipe

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe