Tagliatelle alla Bolognese

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Bolognese sauce is a meat-based sauce originating from Bologna, Italy, hence the name.

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Yields4 Servings
Prep Time45 minsCook Time4 hrsTotal Time4 hrs 45 mins

Ingredients for the Pasta
 4 eggs
 41000 oz flour 00
Ingredients for Sauce
 14 oz ground beef
 7 oz ground pork
 4 oz chopped pancetta
 2 oz olive oil
 ½ cup carrot
 ½ cup celery
 ½ cup onion
 3 oz tomato paste
 2 ½ cups tomato sauce
 1 cup white wine
 2 tbsp cognac
 salt
 pepper

Directions for Pasta
1

Make a mound of flour and break the eggs into the center.

2

Beat them and incorporate the flour gradually

3

When the dough is no longer sticky, knead with hands for 5-10 minutes until the dough is smooth and elastic.

4

Cover with plastic wrap and let it rest for at least 30 minutes (1-2 hours is better)

5

Using a rolling pin, flatten it out until it forms a round shape of about 8 cm.( 20”).

6

Fold the dough. Take the top 1/3 and fold it towards the center. Then take the bottom 1/3 and fold it towards the center. Then fold it two more times

7

Make sure you do not press on the folds. Proceed to cut the pasta roll in equal parts of 6,5-7 mm,( ¼ of an inch) then unroll the tagliatella forming “pasta nests”.Lay on a tray to dry

Directions for Sauce
8

Chop the vegetables into small pieces and saute them in a pan for about 5 minutes in extravergin olive oil

9

Add the ground pancetta and let it brown

10

Add and brown the ground beef and the ground pork stirring . Season with salt and black pepper. When the meat is sizzling pour the wine and the cognac

11

Adjust the heat to high to evaporate the alcohol

12

Once the alcohol has evaporated completely, add the tomato paste and tomato sauce and a glass of water

13

Allow to simmer for about 4 hours

Ingredients

Ingredients for the Pasta
 4 eggs
 41000 oz flour 00
Ingredients for Sauce
 14 oz ground beef
 7 oz ground pork
 4 oz chopped pancetta
 2 oz olive oil
 ½ cup carrot
 ½ cup celery
 ½ cup onion
 3 oz tomato paste
 2 ½ cups tomato sauce
 1 cup white wine
 2 tbsp cognac
 salt
 pepper

Directions

Directions for Pasta
1

Make a mound of flour and break the eggs into the center.

2

Beat them and incorporate the flour gradually

3

When the dough is no longer sticky, knead with hands for 5-10 minutes until the dough is smooth and elastic.

4

Cover with plastic wrap and let it rest for at least 30 minutes (1-2 hours is better)

5

Using a rolling pin, flatten it out until it forms a round shape of about 8 cm.( 20”).

6

Fold the dough. Take the top 1/3 and fold it towards the center. Then take the bottom 1/3 and fold it towards the center. Then fold it two more times

7

Make sure you do not press on the folds. Proceed to cut the pasta roll in equal parts of 6,5-7 mm,( ¼ of an inch) then unroll the tagliatella forming “pasta nests”.Lay on a tray to dry

Directions for Sauce
8

Chop the vegetables into small pieces and saute them in a pan for about 5 minutes in extravergin olive oil

9

Add the ground pancetta and let it brown

10

Add and brown the ground beef and the ground pork stirring . Season with salt and black pepper. When the meat is sizzling pour the wine and the cognac

11

Adjust the heat to high to evaporate the alcohol

12

Once the alcohol has evaporated completely, add the tomato paste and tomato sauce and a glass of water

13

Allow to simmer for about 4 hours

Tagliatelle alla Bolognese