Authentic Bolognese Ragù With Tagliatelle
Directions
- 1Dice the carrots, celery, and onion.
- 2Dice the pancetta.
- 3Add pancetta to a pot with olive oil and cook until golden brown.
- 4Add the diced carrots, celery, and onion to the pot.
- 5Add ground meat and stir until browned.
- 6Pour in red wine and let it evaporate.
- 7Add tomato sauce.
- 8Add vegetable broth as needed, cooking for 2-2.5 hours.
- 9Pour in milk.
- 10Cover the pot and let the ragù simmer.
- 11Create a well with flour on a wooden surface.
- 12Crack eggs into the well.
- 13Mix the flour and eggs to form a dough, then knead it.
- 14Roll out the pasta dough using a pasta machine.
- 15Cut the pasta into tagliatelle using the pasta machine.
- 16Salt the ragù.
- 17Boil the fresh tagliatelle.
- 18Add a spoonful of ragù to a pan.
- 19Add the cooked tagliatelle to the pan with the ragù.
- 20Mix the pasta with the ragù.
- 21Serve the tagliatelle on a plate.
- 22Top with more ragù.
Ingredients
- carrots
- celery
- onion
- pancetta
- olive oil
- ground meat
- red wine
- tomato sauce
- vegetable broth
- milk
- flour
- eggs
- salt
Equipment
knifecutting boardpotwooden spoonpasta machinepanserving platetongs
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