# Pâtes bolognaise

- Servings: 2 servings
- Cuisine: Italian
- Difficulty: easy
- Language: en

## 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

## Instructions

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

## Source

- Original video: https://vm.tiktok.com/ZGdXJw9Vm/
- Creator: louisemalcom2
- Recipe page: https://www.cliprecipe.com/recipe/234afa48-66a8-4dde-8125-14358feb5a6a
- Extracted: 2026-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt