Tagliatelle al Ragu Bolognese Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Tagliatelle al Ragu Bolognese" recipe we have found so far.
Tagliatelle al Ragu Bolognese
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- 500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
- 60g (2 oz) Parmesan cheese, grated
For the ragu:
- 55g (1 ¾ oz) butter
- 55g (1 ¾ oz) minced prosciutto far or pancetta
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 100g (3 ½ oz) minced lean veal or beef
- 100g (3 ½ oz) minced lean pork
- 1 glass of dry red wine
- A little beef or chicken stock
- 3 tbsp tomato paste
- Salt and pepper
- To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.
- Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.
- Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.
- Offer which will be on this resource: Remember to use clean water for cooking and drinking. A good choice is to use a water filter.
- Total Fat: 77 g
- Saturated Fat: 41 g
- Trans Fat: 3 g
- Cholesterol: 227 mg
- Sodium: 2694 mg
- Calcium: 586 mg
- Potassium: 2027 mg
- Magnesium: 0 mg
- Iron: 34 mg
- Zinc: 0 mg
- Total Carbohydrate: 376 g
- Dietary Fiber: 15 g
- Sugar: 15 g
- Protein: 98 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
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