Pâtes bolognaise
Serves 2
Directions
- 1Make a cross incision on the bottom of the tomatoes, boil for 4 minutes, then immediately transfer to an ice-water bath.
- 2Peel the tomatoes, cut in half, and remove the seeds before processing them through a food mill.
- 3Simmer the tomato puree with two bay leaves and a branch of thyme for concentration.
- 4Finely dice the carrots, celery, and onions using a mandoline and knife.
- 5Sauté the pancetta in olive oil until the fat renders, then add the diced vegetables.
- 6Add the ground beef and pork to the mixture, cooking until browned and well-broken up.
- 7Deglaze with white wine and reduce for 5 minutes.
- 8Add the chicken bouillon and the previously prepared tomato puree. Simmer on medium heat for at least 1.5 to 2 hours.
- 9Season with salt, pepper, and fresh oregano for the final 3 minutes.
- 10Cook the tagliatelle in boiling salted water (50g salt per 5 liters).
- 11Combine a portion of the sauce with the cooked pasta in a pan, adding a ladle of pasta cooking water.
- 12Stir in grated parmigiano reggiano and serve.
Ingredients
- 6 whole tomato
- 600 g beef
- 300 g ground pork
- 150 g pancetta
- 500 g tagliatelle
- 2 whole onion
- 2 whole carrot
- 2 whole celery
- thyme
- 2 whole bay leaf
- 0.25 l white wine
- 1 ladle chicken bouillon
- cream (optional)
- 50 g salt
- pepper (optional)
- fresh oregano
- parmigiano reggiano (optional)
- olive oil
