The Dish: Tagliatelle alla Bolognese recipe from Eataly in King of Prussia Mall

KING OF PRUSSIA (WPVI) — In this edition of The Dish, we head to Eataly, the massive Italian marketplace that just opened its doors at the King of Prussia Mall.

From pizza to gelato to a long list of Italian specialties, you can find anything there.

“We are extremely excited to be here,” says Enrico Prodi, Eataly’s Senior Director of Operations. “You can really experience the Italian art of living. We want to share the Italian lifestyle and we want people to escape and feel like they are in Italy.”

Eataly is a massive 21,000 square foot Italian foodie wonderland. The marketplace is stocked with hard to find imported Italian products and a wine shop.

“We have 450 Italian wine labels,” says Prodi. “That’s very hard to find. We have specific Italian products, from the olive oil to the pasta to the sweets.”

There’s a gelato station, homemade Italian pastries, a coffee bar and Roman pizzas and paninis.

RELATED: Eataly opens 1st Pennsylvania location of Italian marketplace at King of Prussia Mall

The first Eataly opened in Turino, Italy in 2007. There are now more than 50 around the world.

“The philosophy is to eat, shop and learn,” Prodi says. “You eat what you buy and you buy what you eat. It’s a mission of hospitality…to have a place where people feel at home, but they feel at home in Italy.”

At their sit down restaurant, La Pizza & La Pasta, it’s all about authentic Italian bites.

Today, we’re learning their secrets to an absolute classic: Tagliatelle alla Bolognese.

Bolognese is a rich, slow-cooked meat sauce made famous in Bologna, Italy. It’s a true labor of love.

Head Chef Enrico Siragusa says there are two secrets to this dish: pasta water and air to help make the sauce creamy.

If somebody is making this recipe for you, you know they love you!

Tagliatelle alla Bolognese recipe from Eataly

Pasta Ingredients:
– 1 pound egg tagliatelle (use store bought or make your own with fresh dough)
– Grana Padano DOP cheese or your favorite Parmigiano Reggiano cheese for serving
– Coarse sea salt for pasta water

Ragu Ingredients:
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 small yellow onion, minced
– 1 small carrot, minced
– 1 rib celery, minced
– 1 tablespoon garlic, minced
– 4 ounces ground veal
– 4 ounces ground pork
– 4 ounces ground beef
– 1/4 cup tomato paste
– 1/4 cup white wine
– 1/4cup chicken or beef stock
– Fine sea salt, to taste

Ragu Directions:
1. In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion, and cook, stirring frequently, until the onion is translucent, about 5 minutes.
2. Add the carrot, celery, and garlic, and cook, stirring frequently, until softened and fragrant, about 2 minutes more.
3. Crumble the veal, pork, and beef into the pot. Season with fine sea salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes.
4. Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using: there may not be an excessive amount of fat.)
5. Add the wine and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.
6. Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer.
7. Taste the sauce, adjust the seasoning if necessary, and remove saucepan from the heat when ready.

Bringing the dish together:
1. Bring a large pot of water to a boil and then add salt and the pasta. If using store bought, cook a few minutes less than package instructions. If using fresh dough, cook until the pasta rises to the surface.
2. When the pasta is cooked, drain it in a colander and preserve a small amount of the cooking water.
3. Transfer pasta immediately to the saucepan, and toss vigorously to combine, allowing the pasta to cook a final minute in the sauce. (If needed, add a small amount of the pasta cooking water to loosen the sauce.)
4. Serve immediately with the grated cheese on the side

Buon appetito!

Eataly King of Prussia
160 North Gulph Road
King of Prussia, PA 19406

Tagliatelle alla Bolognese Recipe | Eataly