Tagliatelle al ragù alla Bolognese

Ingredients

While the original Tagliatelle al ragù alla Bolognese is known for its hearty and rustic flavors, our Nouvelle cuisine adaptation focuses on refining the presentation and enhancing the overall dining experience. We will be incorporating unique plating techniques and adding a touch of elegance to the dish, while still staying true to the essence of the Bolognese sauce. 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) ground beef 200g (7oz) ground beef
• 100g (3.5oz) pancetta, finely diced 100g (3.5oz) pancetta, finely diced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (7fl oz) red wine 200ml (7fl oz) red wine
• 400g (14oz) canned crushed tomatoes 400g (14oz) canned crushed tomatoes
• 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
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (7g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large saucepan over medium heat. Add pancetta and cook until crispy.
2. 2.
   Add the ground beef to the pan and cook until browned. Break up any large chunks with a wooden spoon.
3. 3.
   Add the chopped 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 tomato paste and cook for a minute, then add the crushed tomatoes and beef broth. Season with salt and pepper.
6. 6.
   Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally.
7. 7.
   In a separate pot, cook the fresh tagliatelle according to package instructions until al dente. Drain and set aside.
8. 8.
   To serve, plate the tagliatelle and spoon the Bolognese sauce over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Pancetta — If pancetta is not available, you can substitute with bacon.
• Fresh tagliatelle — If fresh tagliatelle is not available, you can use dried tagliatelle or any other pasta of your choice.

Tips & Tricks

• For a more refined presentation, consider using a pasta ring mold to shape the tagliatelle into a neat circle on the plate.
• Garnish with edible flowers or microgreens to add a touch of elegance.
• Experiment with different types of ground meat, such as veal or pork, to create unique flavor profiles.
• To intensify the flavors, let the Bolognese sauce simmer for longer periods of time.
• Serve with a side of freshly grated Parmesan cheese for those who prefer a more traditional touch.

Serving advice

Serve the Tagliatelle al ragù alla Bolognese as a main course, accompanied by a side salad or crusty bread to complete the meal.

Presentation advice

Create an artistic presentation by carefully arranging the tagliatelle in a circular shape on the plate. Spoon the Bolognese sauce over the pasta, allowing it to cascade down the sides. Garnish with fresh parsley and edible flowers for a pop of color.