Description
Classic Tagliatelle Bolognese
Ingredients:
For the Sauce:
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
1 lb ground beef or pork
1 cup crushed tomatoes
1/2 cup red wine
1 cup beef stock
1 tsp dried oregano
Salt and pepper to taste
For the Pasta:
12 oz tagliatelle pasta
Fresh basil and grated Parmesan for garnish
Instructions:
Prepare the Bolognese Sauce:
Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and garlic. Sauté until soft and fragrant.
Add the ground meat and cook until browned. Stir in red wine and simmer until reduced.
Mix in crushed tomatoes, beef stock, and oregano. Season with salt and pepper. Let simmer for 30-40 minutes.
Cook the Pasta:
In a pot of boiling salted water, cook tagliatelle according to package instructions until al dente. Drain and set aside.
Combine & Serve:
Toss the cooked tagliatelle in the Bolognese sauce until evenly coated.
Serve hot with fresh basil leaves and a generous sprinkle of grated Parmesan.
A comforting and hearty Italian classic that will transport you straight to Bologna!
Buon appetito!
Step-by-Step Guide
Follow this detailed process for an authentic, rich Bolognese. First, ensure all vegetables (onion, carrot, celery) are finely diced to a uniform size for even cooking and a smoother sauce texture. In your large skillet, cook the vegetables in olive oil over medium-low heat for 10-15 minutes until they are very soft and sweet, not just sautéed. Increase heat to medium-high, add the ground meat, and break it apart. Cook until all moisture evaporates and the meat begins to sizzle in its own fat, creating fond on the pan bottom. This deep browning is crucial for flavor.
Pour in the red wine, scraping up the fond. Let it simmer until fully evaporated. Add crushed tomatoes, beef stock, and oregano. Bring to a bare simmer—just a few bubbles breaking the surface. Partially cover and cook for a minimum of 1.5 hours, stirring occasionally and adding a splash of water if it becomes too dry. The long, slow cooking melds the flavors and tenderizes the meat.
Serving Suggestions
Serve the Tagliatelle Bolognese traditionally by tossing the al dente pasta directly in the skillet with a portion of the sauce, adding a ladle of pasta water to help it emulsify and cling. Plate the pasta first, then crown it with an additional spoonful of sauce. Garnish with freshly grated Parmigiano-Reggiano and a few torn basil leaves. For a complete meal, start with a simple arugula salad dressed with lemon juice and olive oil, and serve with a slice of warm, crusty bread to mop up any remaining sauce.
How-to Summary
To make Classic Tagliatelle Bolognese: 1) Soften finely diced onion, carrot, celery, and garlic. 2) Brown ground meat thoroughly. 3) Deglaze with red wine. 4) Add tomatoes, stock, and herbs, then simmer for 1.5+ hours. 5) Cook tagliatelle al dente. 6) Toss pasta with sauce and a splash of pasta water. 7) Garnish with Parmesan and basil.
Frequently Asked Questions
Can I use a different pasta? Tagliatelle’s wide, flat surface is ideal for holding the meaty sauce. Pappardelle is a good substitute. Avoid tubular pastas like penne for this classic dish.
Can I make it ahead of time? Yes, Bolognese sauce tastes better the next day. Cool it completely, refrigerate for up to 3 days, and reheat gently. Cook fresh pasta when ready to serve.
Is the red wine necessary? The wine adds essential acidity and depth. For an alcohol-free version, substitute with additional beef stock and a teaspoon of red wine vinegar.
What’s the best meat to use? A combination of beef and pork is traditional. For superior texture and flavor, ask your butcher for a coarse grind, or finely chop pancetta and add it with the vegetables.
Why is my sauce greasy? This happens if the meat fat isn’t properly rendered or absorbed. Skim excess fat during simmering, or let the finished sauce rest for 5 minutes; the fat will rise and can be spooned off.
Common Mistakes to Avoid
- Rushing the vegetable sauté, which prevents them from releasing their natural sweetness.
- Not browning the meat deeply enough, missing out on complex flavor (the Maillard reaction).
- Using high heat during the simmer, which can make the meat tough and the sauce bitter.
- Overcooking the pasta. Always cook it al dente separately, as it will continue to cook slightly when tossed with the hot sauce.
- Neglecting to save and use starchy pasta water to help bind the sauce to the pasta.
Conclusion
Mastering Classic Tagliatelle Bolognese is about embracing the slow, mindful process. The transformation of simple ingredients through patient cooking results in a deeply flavorful, comforting sauce that clings perfectly to fresh pasta. It’s a testament to the Italian culinary principle that great food cannot be rushed. By following these detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that truly brings the taste of Italy to your table. Buon appetito!