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Tagliatelle alla Bolognese is a classic Italian pasta dish that originates from the city of Bologna in the Emilia-Romagna region of Italy. This recipe is made with homemade tagliatelle pasta and a rich beef ragù that’s simmered over low heat for several hours. This slow cooking process allows the flavors to meld and intensify, resulting in a deeply flavorful and hearty sauce.
- 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.