Tagliatelle Bolognese

How to make Tagliatelle Bolognese

Ingredients:

3 tablespoon extra virgin olive oil

1 onion finely chopped

2 carrots finely chopped

2 celery stalks finely chopped

1.1 lbs ground beef mince (500g)

0.45 lbs pancetta (200g)

5 fl oz white wine (150ml) or red wine

8.5 fl oz milk (250ml)

8.5 fl oz beef stock (250ml)

14 oz passata (400g) or canned chopped tomatoes

Salt and pepper to taste

1.32 lbs tagliatelle (600g) fresh or dried

Parmigiano Reggiano to serve

Instructions:

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.

Step 7:

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

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Notes:

The longer you cook this sauce the richer it will be. The least amount of time to get close to the authentic flavour is 2 hours.

You can make bolognese ahead of time and keep in the fridge for a couple of days. It also freezes well. I often make more than I need and then freeze the surplus for another day.

I use a food processor to chop the vegetables as they should be quite finely chopped. However, the traditional way is to chop them with a knife.

Don’t deglaze the pan with metal utensils, as you don’t want to scratch the bottom of the pan.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Yes, absolutely! Ground turkey or chicken can be great alternatives if you prefer or if you’re looking for a leaner option.

Just adjust the cooking time accordingly.

What if I don’t have white wine? Can I substitute it with something else?

If you don’t have white wine on hand, you can substitute it with red wine, or you can omit it altogether.

The wine adds depth of flavor, but the sauce will still be delicious without it.

Can I use canned diced tomatoes instead of passata?

Yes, canned diced tomatoes can be a suitable substitute for passata.

Just be sure to crush them slightly with your hands or a fork before adding them to the sauce to achieve a smoother consistency.

Can I make this dish vegetarian?

Absolutely! You can omit the pancetta and ground beef and replace them with plant-based alternatives like textured vegetable protein (TVP) or a mix of mushrooms and lentils.

You can also use vegetable broth instead of beef stock.

Can I freeze the leftover sauce?

Yes, Bolognese sauce freezes very well.

Allow the sauce to cool completely, then transfer it to airtight containers or freezer bags.

Label with the date and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How do I reheat leftovers?

To reheat leftovers, simply transfer the desired portion of bolognese sauce to a saucepan and gently reheat it over medium heat, stirring occasionally, until heated through.

You can add a splash of water or broth if the sauce seems too thick.

Reheat the pasta separately by boiling it in water for a few minutes until warmed, then drain and serve with the reheated sauce.

How long should I simmer the sauce for the best flavor?

The longer you simmer the sauce, the richer its flavor will be.

Aim for a minimum of 1 ½ hours of simmering to develop the depth of flavor characteristic of Bolognese sauce.

However, you can simmer it for longer if you prefer.

What’s the purpose of adding milk to the sauce?
Adding milk helps mellow the acidity of the tomatoes and contributes to the creaminess of the sauce. It’s a traditional element of Bolognese sauce that adds richness and depth of flavor.

What’s the best way to reheat leftover pasta?

To reheat leftover pasta, bring a pot of water to a boil and add the pasta.

Cook for a few minutes until heated through, then drain and serve with the reheated sauce.

Alternatively, you can reheat the pasta in the microwave with a splash of water.

What can I serve with Tagliatelle Bolognese?

Tagliatelle Bolognese pairs well with a variety of side dishes, including garlic bread, a simple green salad, or steamed vegetables.

You can also serve it with a sprinkle of grated Parmigiano Reggiano cheese on top.

How can I adjust the seasoning to my taste?

Feel free to adjust the seasoning of the sauce to your taste preferences.

If you prefer a more savory flavor, add a bit more salt and pepper.

You can also experiment with additional herbs and spices, such as oregano or basil, to enhance the flavor profile.