We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Tagliatelle Bolognese
JANUARY 2017
Bolognese sauce clings nicely to any shaped pasta. Feel free to use penne rigate or rigatoni in place of tagliatelle.
Makes 4 servings
2 oz (60 g) finely chopped pancetta
2/3 cup (150 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
¾ lb (375 g) ground beef
½ lb (250 g) ground pork
¼ cup (60 mL) red wine
1¼ cups (310 mL) canned San Marzano tomatoes and their juices, preferably PDO, crushed
½ cup (125 mL) beef stock or broth
Salt and pepper to taste
1 lb (500 g) store-bought fresh or dried tagliatelle pasta
Freshly grated Parmigiana-Reggiano (PDO), for garnish (optional)
1. Add pancetta to a large pot over medium heat. Cook, stirring occasionally, until crisp, about 5 minutes. Add oil if needed. Add onion, carrot and celery. Cook, stirring occasionally, until onion softens, about 5 minutes. Crumble in beef and pork. Cook, breaking up meat with a wooden spoon, until cooked through, 12 to 15 minutes. Add wine. Cook until wine begins to absorb, about 2 minutes.
2. Add tomatoes and broth to pot. Simmer until avours infuse and sauce thickens, about 1 hour. Season with salt and pepper.
3. When sauce is almost ready, cook pasta in a large pot of boiling salted water until al dente. Drain well. Serve pasta topped with sauce. Garnish with cheese, if you like.
Makes 4 servings