Pasta with bolognese sauce - tagliatelle al ragù alla bolognese
A classic that's always a hit with everyone: pasta Bolognese! With its homemade sauce with beef, vegetables, tomatoes and a hint of red wine, this pasta is a concentrate of comfort and flavor ;) Served piping hot, with a little grated Parmesan and why not a few basil leaves, it's perfect for a meal with family or friends. Simple, generous and always delicious, they're reminiscent of home-cooked meals just the way we like them!
Ingredients
Sauce:
The pasta:
Materials
- knife
- chopping board
- pan
- pot
Preparation
Finely dice the onion, celery and carrot.
In a hot saucepan or casserole over medium heat, pour in the olive oil and add the chopped onion.
Add the chopped carrot, mix well, then add the chopped celery and mix again.
Cook for 5 minutes, then add the rosemary.
Add the minced meat and crumble with a wooden spoon.
Cook for about 10 minutes.
Deglaze with red wine: add the wine and allow it to evaporate. Then add the tomato purée.
Fill the tomato purée container with water, shake and pour half the water over the ingredients.
Bring the mixture to the boil, cover the saucepan (or casserole) and reduce the heat. Cook over low heat for around 3 hours.
Keep an eye on the sauce, stirring from time to time, adding the remaining water gradually.
Adjust cooking time according to desired texture (dry or liquid).
Add milk and season with salt and pepper at the end of cooking. Stir and remove from heat.
Bring a large pot of salted water to the boil. Add the tagliatelle and cook al dente for the time indicated on the packet.
Drain the tagliatelle, reserving a little of the cooking water.
Pour the drained tagliatelle directly into the hot sauce. Mix gently to coat the pasta with the ragù.
If necessary, add a spoonful or two of cooking water to bind everything together.
Your tagliatelle with ragù alla bolognese sauce is ready! Serve piping hot with a sprinkling of grated Parmesan.
Observations
How do you make a traditional Bolognese sauce with tagliatelle?
To make a traditional Bolognese sauce, it's essential to dice the vegetables, slowly cook the meat with the vegetables, deglaze with red wine, then simmer the sauce over low heat for about 3 hours to develop all the flavors.
Why does Bolognese sauce need to be cooked for so long?
Long cooking allows the ingredients to blend and the flavors to concentrate, making the sauce richer and smoother. It also helps tenderize the meat and achieve the perfect texture.
What role does milk play in Bolognese sauce?
Milk, added at the end of cooking, softens the acidity of the tomatoes and adds a velvety texture to the sauce, balancing out the flavors.
How do I coat the tagliatelle with the Bolognese sauce?
After draining the tagliatelle, pour them directly into the hot sauce and toss gently. Add a little cooking water if necessary to bind the sauce to the pasta.
Can the recipe be adapted for a thinner or thicker sauce?
Yes, simply adjust the cooking time: a longer cooking time will make the sauce thicker, while a shorter cooking time with added water will maintain a more liquid texture.
What's the ideal pasta for Bolognese sauce?
Although we usually eat it with spaghetti, we recommend tagliatelle if you like long pasta, or rigatoni if you prefer short pasta.
Can Bolognese sauce be frozen?
Yes, and we recommend that you prepare it in large quantities and portion it out so that you can eat it as soon as you like. Heat the sauce in a frying pan over medium heat and add the pasta to the sauce when al dente. Add more cooking water if necessary.
How do I store tagliatelle with Bolognese sauce?
You can keep the sauce or pasta in sauce for 4 days in an airtight container in the fridge.
Can I replace the red wine in the sauce?
You can replace it with white wine if you prefer.
How can I improve the sauce?
You can use two types of minced meat: beef and pork, and add pancetta. Our recipe does not contain pork.
Cookware
Attributes
PetitChef_Official
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