Here’s the classic recipe to prepare pasta Bolognese, a traditional and beloved dish of Italian cuisine. This recipe follows the traditional method for making ragù alla Bolognese, served with fresh tagliatelle or your pasta of choice.
ingredients (4 Person):
For the Bolognese sauce:
300 g (10.5 oz) ground beef
150 g (5.3 oz) ground pork
1 carrot (finely chopped)
1 celery stalk (finely chopped)
1 onion (finely chopped)
100 ml (3.4 fl oz) dry red wine
300 ml (10 fl oz) tomato passata
2 tablespoons tomato paste
200 ml (6.7 fl oz) beef stock
100 ml (3.4 fl oz) whole milk
2 tablespoons extra virgin olive oil
30 g (1 oz) butter
Salt and pepper to taste
For the pasta:
400 g (14 oz) fresh tagliatelle (or another pasta of your choice)
Grated Parmesan cheese (for serving)
Instructions:
Prepare the soffritto:
In a large pot, heat the extra virgin olive oil and butter over medium heat.
Add the finely chopped onion, carrot, and celery. Cook until soft and slightly golden.
Cook the meat:
Add the ground beef and pork to the soffritto. Brown the meat thoroughly, stirring to break up any clumps, until evenly golden.
Deglaze with wine:
Pour the red wine into the pot and stir. Let the alcohol evaporate while stirring.
Add the tomatoes and stock:
Stir in the tomato passata, tomato paste, and beef stock. Mix well and reduce the heat to low.
Slow cook:
Cover the pot with a lid, leaving a small gap, and let the sauce simmer gently for at least 2 hours. Stir occasionally and add a bit of stock if needed to maintain the right consistency.
Add the milk:
Towards the end of cooking, add the milk to balance the acidity of the tomato and create a creamier flavor. Season with salt and pepper to taste.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, and drain it al dente.
Assemble the dish:
Toss the pasta with the Bolognese sauce, adding a splash of the pasta cooking water if necessary to mix everything evenly.
Serve:
Serve immediately with a generous sprinkle of grated Parmesan cheese.
