Servings: people
Pasta Bolognese - the original recipe
The original Pasta Bolognese or Tagliatelle alla Bolognese/Ragu alla Bolognese, directly from Bologna.
Equipment
- Kitchen Scale
- Knife
- Cutting Board
- Frying Pan
- Hob
- Large pot
Ingredients
Ragu alla Bolognese
- 300 gram Beef flank or shoulder cut with fat, coarsely chopped
- 150 gram Pancetta or salted pork
- 40.5 gram Olive Oil
- 50 gram Butter
- 50 gram Carrots yellow
- 50 gram Celery Leaf
- 50 gram Onion
- 300 gram Passata tomato passata or whole peeled tomatoes
- 75-150 gram White Wine dry
- 75 gram Beef Stock
- 100 gram Whole Milk
- Salt and Pepper
Pasta
- 500 gram Tagliatelle fresh
- 5 l Water
- 50-75 gram Salt
- 75 gram Cream if you use dried pasta like Linguine, pappardelle, or fettuccine
Topping
- Parmesan
Instructions
Ragu alla Bolognese
- Chop the beef with a knife or meat grinder.
- Chop pancetta or pork finely with a knife or mezzaluna/herb chopper.
- Finely chop carrots, celery, and onions.
- Heat a pan and fry the pancetta.
- Add oil and butter and let it melt.
- Add carrots, celery, and onions, stir and let fry on low heat for 5 minutes.
- Turn up the heat, add the beef and brown it - it should fry, not boil.
- Add the wine a little at a time and let it evaporate.
- Now add the tomatoes, stir, and let it simmer for 2 hours. Add stock as needed when it gets too thick.
- Add the milk, stir it well into the ragú and let it simmer for another 10 minutes. Then season with salt and pepper.
- Bring water and salt to a boil in a large pot. If you don't have a 5-liter pot, use a 3-liter one. That works too!
- Add the pasta and cook it until almost done.
- Transfer the pasta into the pan with the ragú without draining it too much - the pasta water helps to 'bind' the sauce and get it to stick to the pasta.
- Quickly bring the dish to a boil and serve in deep plates with parmesan cheese on top.
Notes
