Tagliatelle al ragù alla Bolognese

Ingredients

While the original Tagliatelle al ragù alla Bolognese is a beloved Italian comfort food, our haute cuisine adaptation adds a touch of refinement and complexity. We enhance the flavors by incorporating high-quality ingredients, employing advanced cooking techniques, and presenting the dish with an artistic flair. The result is a sophisticated and elevated version of the classic Bolognese ragù. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8oz) fresh tagliatelle 250g (8.8oz) fresh tagliatelle
• 200g (7oz) veal, finely minced 200g (7oz) veal, finely minced
• 200g (7oz) pork, finely minced 200g (7oz) pork, finely minced
• 100g (3.5oz) pancetta, finely diced 100g (3.5oz) pancetta, finely diced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 celery stalk, finely diced 1 celery stalk, finely diced
• 1 onion, finely diced 1 onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (7fl oz) red wine 200ml (7fl oz) red wine
• 400g (14oz) canned tomatoes, crushed 400g (14oz) canned tomatoes, crushed
• 200ml (7fl oz) beef broth 200ml (7fl oz) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Parmesan cheese, grated (for serving) Parmesan cheese, grated (for serving)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 32g (12g saturated)
• Carbohydrates: 32g (8g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook until crispy.
2. 2.
   Add the minced veal and pork to the pan and cook until browned, breaking up any lumps with a wooden spoon.
3. 3.
   Add the diced carrot, celery, onion, and minced garlic to the pan. Cook until the vegetables are softened.
4. 4.
   Pour in the red wine and let it simmer until it has reduced by half.
5. 5.
   Stir in the crushed tomatoes, beef broth, tomato paste, and bay leaf. Season with salt and pepper.
6. 6.
   Reduce the heat to low and let the ragù simmer for at least 2 hours, stirring occasionally.
7. 7.
   Cook the fresh tagliatelle in a large pot of salted boiling water until al dente. Drain.
8. 8.
   Serve the tagliatelle with a generous portion of the Bolognese ragù. Top with grated Parmesan cheese.

Treat your ingredients with care...

• Pancetta — Use high-quality pancetta for the best flavor. If unavailable, you can substitute with bacon, but the taste will differ slightly.
• Red wine — Choose a full-bodied red wine, such as Chianti or Barolo, to enhance the richness of the ragù.
• Fresh tagliatelle — If fresh tagliatelle is not available, you can use dried tagliatelle or any other long pasta of your choice.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best taste. Avoid using pre-grated cheese as it may lack flavor.

Tips & Tricks

• For a more refined presentation, consider using a pasta extruder to create unique shapes with the tagliatelle.
• To intensify the flavors, let the ragù rest overnight before serving. Reheat gently before tossing with the cooked tagliatelle.
• If you prefer a smoother texture, blend the ragù with an immersion blender before serving.
• Garnish the dish with fresh basil leaves or microgreens for an elegant touch.
• Serve the tagliatelle al ragù alla Bolognese with a glass of full-bodied red wine to complement the flavors.

Serving advice

Serve the elevated Tagliatelle al ragù alla Bolognese in individual pasta bowls or on warmed plates. Sprinkle freshly grated Parmesan cheese on top and garnish with a sprig of fresh basil. Accompany the dish with a side of crusty artisan bread to soak up the delicious sauce.

Presentation advice

Create an artistic presentation by twirling the tagliatelle into a nest shape and placing it in the center of the plate. Spoon the Bolognese ragù over the pasta, allowing it to cascade down the sides. Garnish with a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil. Add a touch of color with a sprig of fresh basil or a sprinkle of microgreens.