Classic Tagliatelle Bolognese - A Taste of Italy
This Classic Tagliatelle Bolognese brings the rich, robust flavors of Italy to your kitchen. Tender pasta enveloped in a hearty meat sauce!
Equipment
- Large Mixing Bowl
- Rolling Pin or Pasta Machine
- Large Pot or Dutch Oven
- Wooden Spoon or Spatula
- Sharp Knife and Cutting Board
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour (240g)
- 3 large eggs (150g), at room temperature
- 1 pinch salt
- 1 tablespoon olive oil (15ml)
- 1 tablespoon unsalted butter (15g)
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 4 ounces ground beef (115g)
- 4 ounces ground pork (115g)
- 1 can crushed tomatoes (14 ounces/400g)
- 1 cup red wine (240ml)
- 1 cup whole milk (240ml)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Combine flour and salt in a bowl. Create a well, add eggs, and blend until a dough forms. Knead for 8-10 minutes, wrap in plastic and let rest.
- Heat olive oil and butter in a Dutch oven over medium heat. Sauté onion, carrot, and celery until soft for 5-7 minutes. Add garlic; cook for 1 minute.
- Stir in ground beef and pork; cook until browned for about 10 minutes. Add crushed tomatoes and red wine; simmer for 1 hour. Stir in milk; season with salt and pepper, and simmer for 1 more hour.
- Divide rested dough into 4 portions; roll out thinly and cut into 1/4-inch wide strips to form tagliatelle.
- Boil salted water in a large pot. Cook tagliatelle for 2-3 minutes until al dente; reserve some water. Drain and toss with the Bolognese sauce, adding pasta water if necessary.
- Plate the tagliatelle; top with grated Parmesan.
Notes
For the freshest pasta