Gastronomixs

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.

Tagliatelle al Ragù Bolognese

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Ingredients

500

g

minced beef

400

g

onion, finely diced (brunoise)

200

g

carrot, finely diced (brunoise)

150

g

celery, finely diced (brunoise)

2

kg

tomatoes, skinned and deseeded

1.6

kg

tomato passata

30

ml

olive oil

1

clove

garlic

2

sprigs

thyme

250

ml

red wine, reduced to 125ml

4

g

Piment d'Espelette 

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (tagliatelle)

Preparation method

  • Fry the mince in some olive oil and add 200 grams of onion, carrot, celery, salt, and black pepper. Continue to fry briefly.
  • Add the tomato flesh, tomato passata, 200 grams of onion, garlic, and thyme and reduce until you have 1.5 litres of sauce.
  • Season to taste with the red wine and Piment d'Espelette.
  • Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta and serve with the sauce.

Serving suggestions

  • Combine the sauce with tagliatelle, spaghetti, or linguine
  • Use the sauce as a basis for lasagne.
  • Variation tip: add star anise, coriander, and cloves for a more intense flavour.
  • Variation tip: add smoked bacon and gradually melt the fat for a richer sauce.

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