The Art of Bolognesse: Authentic Tagliatelle Bolognese Recipe
Experience the rich flavors of Italy with this classic authentic Tagliatelle Bolognese recipe. Perfectly cooked pasta combined with a hearty, slow-cooked meat sauce for a truly comforting and traditional meal
The Heart of Italian Cuisine
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Tagliatelle Bolognese stands as a pillar of Italian cuisine, epitomizing the comfort and richness that Italian cooking offers.
This dish isn't just about the harmonious blend of pasta and meat sauce; it's a story of tradition, an art passed down through generations.
Let's dive into the world of authentic Italian cooking and bring the classic Tagliatelle Bolognese to your kitchen.
Authentic Tagliatelle Bolognese Recipe
- 400g tagliatelle pasta
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500g ground beef (or a mix of beef and pork)
- 1 cup red wine
- 2 cups tomato passata or crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon tomato paste
- A pinch of nutmeg
- Salt and pepper, to taste
- Freshly grated Parmigiano-Reggiano, for serving
- Fresh basil leaves, for garnish
1. Prepare the Sofritto:
In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and aromatic.
2. Brown the Meat:
Increase the heat to medium-high and add the ground meat to the pan. Cook until browned, breaking it apart with a spoon. Season with salt and pepper.
3. Deglaze with Wine:
Pour in the red wine, stirring to lift any browned bits off the bottom of the pan. Allow the wine to reduce slightly.
4. Add Tomatoes and Simmer:
Stir in the tomato passata, broth, and tomato paste. Add a pinch of nutmeg. Bring to a simmer, then reduce the heat to low. Let the sauce cook slowly, uncovered, for about 1-2 hours, stirring occasionally. The longer it cooks, the more flavorful it will be.
Pro Tip: Don't add potatoe or flour. Let the water evapurate for the perfect thick consistency
5. Cook the Tagliatelle:
In a large pot of boiling salted water, cook the tagliatelle until al dente. Drain the pasta, reserving a cup of the pasta water.
Pro Tip: Avoid using olive oil in the cooking water, as the sauce will not adhere to the pasta.
6. Combine Pasta and Sauce:
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little pasta water to reach the desired consistency.
Plate the tagliatelle Bolognese and garnish with freshly grated Parmigiano-Reggiano and basil leaves.
A Taste of Italy at Home
Creating an authentic Tagliatelle Bolognese at home brings you not just a delicious meal but an experience of Italy's culinary tradition.
Each element, from the soffritto base to the slow-simmered meat sauce, contributes to the depth and richness of this classic dish.
Serve this comforting pasta dish to family and friends, and watch as it becomes a staple in your home-cooking repertoire.
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