Tagliatelle al Ragù Bolognese

Name: Tagliatelle al Ragù Bolognese (Tagliatelle with Bolognese Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: a little beef or chicken stock; a little beef or chicken stock; 3 tbsp tomato paste; salt and pepper; salt and pepper; 500 g (1 lb) fresh tagliatelle or 400 g (14 oz) dried egg tagliatelle; 60 g (2 oz) parmesan cheese, grated; 500 g (1 lb) fresh tagliatelle or 400 g (14 oz) dried egg tagliatelle; 55 g (1¾ oz) minced prosciutto fat or pancetta; 55 g (1¾ oz) butter; 1 large carrot, finely chopped; 55 g (1¾ oz) minced prosciutto fat or pancetta; 1 onion, finely chopped; 1 celery stalk, finely chopped; 100 g (3½ oz) minced lean veal or beef; 100 g (3½ oz) minced lean veal or beef; 1 glass of dry red wine; 100 g (3½ oz) minced lean pork

Tagliatelle with Bolognese Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.

Ingredients

500 g (1 lb) fresh tagliatelle or 400 g (14

Europe
Italy
Bologna
Pasta
Mediterranean

Method

To make the ragù, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks. Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate a little. Stir in a little s