Tagliatelle Bolognese "an authentic Italian recipe"
Prep Time
Ingredients
- 6 tbsp extra virgin olive oil
- 2 onion finely chopped
- 4 carrots finely chopped
- 4 celery stalks finely chopped
- 2.2 lbs ground beef mince (500g)
- 0.9 lbs pancetta (200g)
- 10 fl oz white wine (150ml) or red wine
- 17 fl oz milk (250ml)
- 17 fl oz beef stock (250ml)
- 28 oz passata (400g) or canned chopped tomatoes
- Salt and pepper to taste
- 2.64 lbs tagliatelle (600g) fresh or dried
- Parmigiano Reggiano to serve
Instructions
- 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 ½ 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.
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