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Tagliatelle alla Bolognese ist ein klassisches italienisches Pastagericht aus Bologna. Dieses Rezept wird mit selbstgemachten Tagliatelle und einem herzahften Rinder-Ragù zubereitet, das mehrere Stunden lang bei niedriger Hitze köchelt. Durch das lange Köcheln wird das Ragù besonders aromatischen und schmackhaft.
- Tagliatelle pasta - Olive oil - Onion, celery and carrots - Tomato paste - Pancetta - Minced beef - Wine - Tomato passata - Beef broth - Milk - Grated parmesan cheese to serve
This slow-cooked beef ragù alla Bolognese is rich, hearty and extra flavorful. In combination with fresh, silky tagliatelle, it's the perfect comfort food, especially on colder days.
- Ragù alla Bolognese is traditionally served with tagliatelle, but it also tastes delicious with homemade pappardelle pasta. -Ragù alla Bolognese tastes even more flavorful the next day. You can make it in advance, let it cool, and then refrigerate it. This really allows all the flavors to meld, resulting in a richer and more complex flavor profile.