Tagliatelle Bolognese - The Pasta Project

Name: Tagliatelle Bolognese - The Pasta Project
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tbsp extra virgin olive oil; 1 onion finely chopped; 2 carrots finely chopped; 2 celery stalks finely chopped; 1.1 lbs ground beef mince (500g); 0.45 lbs pancetta (200g); 5 fl oz white wine (150ml) or red wine; 8.5 fl oz milk (250ml); 8.5 fl oz beef stock (250ml); 14 oz passata (400g) or canned chopped tomatoes; Salt and pepper to taste; 1.32 lbs tagliatelle (600g) fresh or dried; Parmigiano Reggiano to serve

6 steps

Prep:15minCook:2h 15min

Updated at: Thu, 17 Aug 2023 03:50:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories846.9 kcal (42%)

Total Fat37.5 g (54%)

Carbs84.8 g (33%)

Sugars6.8 g (8%)

Protein36.9 g (74%)

Sodium598.3 mg (30%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 Tbspextra virgin olive oil

500gground beef mince

200gpancetta

150mlwhite wine

or red wine

250mlmilk

250mlbeef stock

400gpassata

or canned chopped tomatoes

600gtagliatelle

Instructions

Step 1

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

Step 2

Notes

Step 3

The longer you cook this sauce the richer it will be. The least amount of time to get close to the authentic flavour is 2 hours.

Step 4

You can make bolognese ahead of time and keep in the fridge for a couple of days. It also freezes well. I often make more than I need and then freeze the surplus for another day.

Step 5

I use a food processor to chop the vegetables as they should be quite finely chopped. However, the traditional way is to chop them with a knife.

Step 6

Don't deglaze the pan with metal utensils, as you don't want to scratch the bottom of the pan.

View on the-pasta-project.com

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