How To Make A Traditional Tagliatelle alla Bolognese Recipe

When it’s cold and blustery outside, there’s nothing better than tucking into a bowl of saucy pasta. In particular, bolognese because it’s rich, flavourful and just so satisfying. While there are zillions of ways to serve up a bowl of pasta, we think sticking to tradition is sometimes the best because, well, it’s a staple for a reason, right? This recipe for Tagliatelle alla Bolognese is courtesy of Italian grocery store and foodie destination Eataly so you know it’s legit.

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Here’s how to make this Tagliatelle alla Bolognese Recipe

Yield: 4 servings

Ingredients:

• 1 pound egg tagliatelle (use dry or fresh)
• Coarse sea salt, for pasta water
• Extra virgin olive oil, to taste
• 1 clove garlic
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, minced
• 1 small carrot, minced
• 1 rib celery, minced
• 1 tablespoon garlic, minced
• 4 ounces ground veal
• 4 ounces ground pork
• 4 ounces ground beef
• ¼ cup tomato paste
• ¼ cup white wine
• ¼ cup chicken or beef stock
• Fine sea salt, to taste
• Grana Padano cheese, for serving

Method:

1. In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil.
2. Add the onion, and cook, stirring frequently, until the onion is translucent about 5 minutes.
3. Add the carrot, celery, and garlic, and cook, stirring frequently, until softened and fragrant, about 2 minutes more.
4. Crumble the veal, pork, and beef into the pot. Season with fine sea salt and reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes. Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using: there may not be an excessive amount of fat.)
5. Add the wine, and increase the heat to medium. Cook, stirring occasionally until the wine has evaporated, about 6 minutes.
6. Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes then season to taste with salt and pepper.
7. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer.
8. Taste the sauce, adjust the seasoning if necessary, and remove from the heat.
9. Meanwhile, bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with coarse salt and add the pasta. Cook a few minutes less than package instructions if dry or if using fresh pasta, cook until the pasta rises to the surface.
10. When the pasta is cooked, drain it in a colander, reserving a small amount of the cooking water. Transfer immediately to the saucepan, and toss vigorously to combine and allow the pasta to cook a final minute in the sauce. If needed, add a small amount of the cooking water, to loosen the sauce.
11. Serve immediately with the grated cheese on the side, and dream of Bologna!

Photo and recipe: Eataly