Tagliatelle alla Bolognese – Searching for Italy Recipe
Tagliatelle alla Bolognese recipe from 'Searching for Italy' with Stanley Tucci. A luxurious tagliatelle alla Bolognese recipe made with the first-ever recorded Bolognese veal ragu sauce.
US Customary Metric
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 520 kcal
14 oz tagliatelle 5½ oz veal , lean, cubed into small pieces 2 oz pancetta 1½ oz butter , unsalted ¼ white onion , chopped ½ carrot , peeled and chopped 8 celery sticks , chopped 1 teaspoon all-purpose flour 1 cup beef stock salt , to taste black pepper , to taste nutmeg , a pinch Parmigiano reggiano cheese , grated
Prep all of the ingredients.
Over medium heat, melt the butter in a medium sauté pan.
Add in the vegetables, veal, and pancetta.
Season with salt and pepper, to taste. Then add a pinch of nutmeg.
Simmer for a few minutes. Add the flour and a ladle of broth after the meat has browned.
Cook for 10-15 minutes, and add more broth as needed.
While waiting for the sauce, place a pot with salted water over medium-high heat and bring it to a boil.
Cook tagliatelle according to the package instructions (minus a minute or 2 for al dente)
Drain the pasta and transfer it into the pan with the sauce. Toss to combine.
Serve with grated parmigiana reggiano cheese.
Enjoy.
You can serve Bolognese ragu with other types of long-size pasta like linguine or spaghetti.
Use warm broth, and let it simmer while cooking the ragu.
Pasta should be prepared “al dente,” which means cooked, but still firm under the bite.
Remember to finely cut the meat.
Calories: 520 kcal | Carbohydrates: 74 g | Protein: 25 g | Fat: 13 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 126 mg | Sodium: 289 mg | Potassium: 574 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1394 IU | Vitamin C: 1 mg | Calcium: 66 mg | Iron: 3 mg
Keyword Tagliatelle alla Bolognese