Tagliatelle: Bolognese Sauce

Name: Tagliatelle: Bolognese Sauce (Tagliatelle al Ragù)
Yield: Serves 8
Cuisine: Italian
Ingredients: 600 ml milk; 400 g chopped tinned tomatoes; 2 sticks celery (200 g); 100 g pancetta (not smoked), cut in strips; 375 ml white wine; 60 ml extra virgin olive oil; 250 ml beef or chicken stock (optional, otherwise 250 ml milk); about 50 g grated Parmesan, to serve; 800 g dried, or 1 kg fresh, tagliatelle (made with the simple or enriched egg doughs); 1 carrot (200 g); 100 g chicken livers, finely chopped (optional); 100 g butter; 4 cloves garlic; 1 medium onion (200 g); 500 g minced veal (or beef); 500 g minced pork

Tagliatelle al Ragù

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This sauce is a million miles from the ‘Bol’ that we Brits like to serve with pasta, which is about as close to the real McCoy as our chile con carne is to a true version. It is orange, not red; it is more oil- than water-based, it is delicate, aromatic, creamy and subtle. This is one of many recipes where the cooking technique is so much more important to the finished dish than the ingredients — buy best-quality pancetta and Parmesan, spend as much money as you can afford on the egg