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Tagliatelle al Ragù Bolognese

It is best to use a pasta that is not too smooth and thin so that the meat sauce sticks nicely to the pasta.

Serves around ten people.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Egg
  • Gluten

Ingredients

500
g
minced beef
400
g
onion, cut in brunoise
200
g
carrot, cut in brunoise
150
g
celery, cut in brunoise
2
kg
tomato, skinned and deseeded
1600
g
tomato passata
30
ml
olive oil
1
clove
garlic
2
sprigs
thyme
250
ml
red wine
4
g
piment d’Espelette, lightly smoked
salt and pepper
750
g
dried pasta (tagliatelle)

Scale recipe

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