Pasta alla Bolognese
by Tavolino
A classic traditional Italian first course, featuring a rich slow-cooked mixed meat ragù served with egg tagliatelle.
Ingredients
- Tagliatelle 250 g
- Pancetta 80 g
- Carrot 1
- Onion 1
- Tomato paste 2 tablespoons
- Tomato purée 300 ml
- Ground beef 300 g
- Ground pork 300 g
- Red wine 1 glass
- Salt to taste
- Pepper to taste
- Oil to taste
- Parmesan cheese to taste
Preparation
- 1
Finely chop 1 onion and 1 carrot. Dice 80 g of pancetta.
- 2
In a saucepan, heat a drizzle of oil and sauté the chopped vegetables with the pancetta for about 10 minutes.
- 3
Add 300 g of ground beef and 300 g of ground pork to the saucepan.
- 4
Stir well over high heat to brown the meat.
- 5
Pour in 1 glass of red wine and let it evaporate completely for about 15 minutes.
- 6
Stir in 2 tablespoons of tomato paste, salt and pepper to taste.
- 7
Add 300 ml of tomato purée and cover with a lid.
- 8
Simmer the ragù over low heat for about 2 hours.
- 9
Cook 250 g of tagliatelle in plenty of salted water.
- 10
Drain the pasta al dente and transfer it to the pot.
- 11
Add some Parmesan cheese and 2/3 of the ragù, mixing everything well.
- 12
Serve the pasta by spooning the remaining ragù over each plate.