Tagliatelle Bolognese

Ingredients

• Olive Oil 0 fl oz
• Butter 5 oz
• Shallot 0 oz
• Carrot 0 oz
• Celery stalk 0 oz
• Pork Mince 10 oz
• Lean Beef 10 oz
• Veal Mince 10 oz
• Bay leaf 2 pieces
• Garlic 1 clove
• Thyme 2 sprigs
• Passata Tomato Sauce 25 oz
• Green Tagliatelle Pasta 30 oz

Step-by-Step Guide

Step 1

Preheat the skillet well. Add olive oil to it, pouring enough to completely cover the bottom of the pan. Add 30 grams of butter. Sauté the chopped shallots, carrot, and celery in this oil. Place the vegetables in the hot skillet, then reduce the heat to medium. Cook for about 5 minutes, until the onions take on a deep golden color.

Step 2

After 5 minutes, add the ground meat, salt, and freshly ground black pepper to the vegetables. Cook the meat for about 5 minutes, stirring regularly and breaking up any clumps with a spatula. Add two bay leaves, two sprigs of thyme, and a clove of garlic. Do not chop the garlic; simply crush it with a knife and remove the clove from the stew after an hour of simmering.

Step 3

After 5 minutes of simmering, add the crushed tomatoes to the meat.

Step 4

Increase the heat so the tomato paste simmers gently. After about five minutes, add a ladle of water to the skillet. After a few minutes, reduce the heat to low, allowing the stew to bubble gently. Cover with a lid and leave on the stove for three hours. Check the skillet occasionally: if the stew thickens too much, dilute it with water.

Step 5

Once the Bolognese is ready, you can cook the pasta. For homemade pasta, it should be slightly undercooked, meaning you should boil it for one minute less than required. If you're using store-bought pasta, do the same and boil it one minute less than the package instructions. When the pasta is combined with the ragù, it will simmer together for a couple more minutes, achieving the desired consistency in harmony with the sauce.

Step 6

Once both components are ready, combine the stew with the pasta, add butter, and simmer for a couple of minutes, stirring constantly: the sauce should thoroughly coat the pasta. For one serving, you will need 150 grams of stew, 80 grams of pasta, and 10 grams of butter.

Step 7

Transfer the cooked pasta to plates and sprinkle with Parmesan cheese. Serve immediately.