Tagliatelle Alla Bolognese

 

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:

  1. Place flour on a clean work surface and make a nest.

  2. 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.

  3. Continue working with your hands until it forms into a ball. Sprinkle water to help you form the dough.

  4. Knead the dough for 8-10 minutes. 

  5. Once the dough is smooth, shape it into a ball. Wrap it in a plastic wrap and rest for 30 minutes.

  6. Divide dough into 2 portions. 
  7. Flatten the dough and run it through the pasta machine with the widest setting, twice.
  8. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
  9. 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.
  10. 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:

  1. Heat olive oil in a pan over medium-high heat. Add onions, carrots, and celery sweat ingredients for 10 mins until soft.

  2.  Add pancetta. Saute for 3 mins.

  3. Add in the ground beef, tomato paste and mix.

  4. 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:

  1. Bring a large pot of boiling water. When the water is boiling, salt it and add the pasta. Cook for 2-3 mins. 
  2. Drain pasta and reserve 3/4 cups of pasta water. Set aside. 
  3. 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. 
  4. Serve immediately with freshly grated parmigiano reggiano and chopped parsley.

Pasta

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