Tagliatelle al Ragù Bolognese
A taste of Italy… from Home!
The True Italian Version
Have you ever tried authentic bolognese? It’s quite different to the versions served around the rest of the world.
Firstly, it’s traditionally served with tagliatelle pasta not spaghetti. And though many of us are used to adding mixed of herbs and spices, at most Italians may add garlic and bay leaves. Then, after simmering for up to 1–5 hours, they add milk to balance the acidity of the tomato.
Prep Time: 30min
Cook Time: 2hr 30min
Total Time: 3hr
- 400g fresh egg tagliatte pasta
- 350g ground beef
- 150g pancetta
or 80g bacon
- 50g butter
or olive oil
- 2x carrots
- 2x celery stalks
- ½ small onion
- ½ cup red wine
- 300g tomato passata
- 5 cups beef stock
- 1 cup milk
- Salt & pepper
- Fresh parmesan
Finely dice the carrot, celery and onion.
Finely dice the pancetta. Sauté in large pan until rendered.
Add butter (or oil) to the pan then add the diced vegetables. Cook for 10–15 minutes or until soft.
Add the ground beef and stir-fry until browned and there is no liquid left in the pan.
Pour in the wine and stir. Once the alcohol has evaporated, pour in the passata.
Simmer for 2 hours, covered, adding stock if the dish gets dry, and stirring occasionally.
After 2 hours have passed, pour in the milk to balance out the acidity of the tomatoes, and stir and cook some more. Season with salt and pepper to taste.
Cook tagliatelle pasta according to packet instructions.
Serve pasta and bolognaise with freshly grated parmesan. Enjoy with a glass of Red Italian Wine.