Tagliatelle alla Bolognese is a delicious and satisfying dish that everyone adores.
A slow cooked beef bolognese sauce made with fresh bolognese is the ideal comfort food -- an Italian classic!
TAGLIATELLE ALLA BOLOGNESE
| Prep Time | 45 mins |
| Cooking Time | 2 hours |
| Total Time | 2 hours 45 mins |
| Yield Size | 3-4 servings |
WHAT YOU'LL NEED
For the fresh pasta:
| Ingredients | QTY | UOM |
| Molini Pizzuti Semolina Flour | 1 | cup |
| Egg | 1 | piece |
| Egg yolk | 1 | piece |
| Olive Oil | 1 | tbsp |
| As much needed: water |
For the bolognese sauce:
| Ingredients | QTY | UOM |
| Olive Oil | 2 | tbsp |
| Onion (chopped) | 1/2 | cup |
| Carrots (chopped) | 1/4 | cup |
| Celery | 1/4 | cup |
| Pancetta (cubed) | 100 | g |
| Ground Beef | 250 | g |
| Dolce Vita Tomato Paste | 2 | tbsp |
| Beef Stock | 200 | ml |
| Oregano | 1/4 | tsp |
| Thyme | 1/4 | tsp |
| Rosemary | 1/4 | tsp |
STEPS
For the fresh pasta/tagliatelle:
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Place flour on a clean work surface and make a nest.
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Add the egg, egg yolk, olive oil on the center. Using a fork, gently break the eggs. Gently bring flour on the center to incorporate the ingredients.
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Continue working with your hands until it forms into a ball. Sprinkle water to help you form the dough.
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Knead the dough for 8-10 minutes.
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Once the dough is smooth, shape it into a ball. Wrap it in a plastic wrap and rest for 30 minutes.
- Divide dough into 2 portions.
- Flatten the dough and run it through the pasta machine with the widest setting, twice.
- Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
- Run it through the pasta machine on the next level/setting, twice. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle. Repeat the process until you reach the last level/setting of the pasta machine.
- Fold the pasta dough and cut it into 5 cm wide. Dust flour onto the pasta so it will not stick.
For the bolognese sauce:
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Heat olive oil in a pan over medium-high heat. Add onions, carrots, and celery sweat ingredients for 10 mins until soft.
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Add pancetta. Saute for 3 mins.
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Add in the ground beef, tomato paste and mix.
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Pour in the beef stock and add in the oregano, thyme and rosemary. Lower heat and simmer for 1-2 hours.
For cooking the pasta:
- Bring a large pot of boiling water. When the water is boiling, salt it and add the pasta. Cook for 2-3 mins.
- Drain pasta and reserve 3/4 cups of pasta water. Set aside.
- Once sauce is ready, add in the cooked pasta and toss until pasta noodles is well-coated with the sauce. If needed, add a small amount of pasta water to loosen the sauce.
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Serve immediately with freshly grated parmigiano reggiano and chopped parsley.
