Tagliatelle Alla Bolognese Recipe

Preparation and Cooking

1. 1

   Make the Pasta

   In a bowl, mix the flour and eggs together until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Ragu

   In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.

3. 3

   Brown the Meat

   Increase the heat to medium-high, add the ground Wagyu beef, veal, and pork. Cook until browned, breaking it up with a spoon (about 10 minutes).

4. 4

   Simmer the Sauce

   Pour in the red wine and let it reduce for about 5 minutes. Add the crushed tomatoes, salt, and pepper. Lower the heat and let it simmer for at least 30 minutes, stirring occasionally.

5. 5

   Roll the Pasta

   After the dough has rested, roll it out using a pasta machine or a rolling pin until thin. Cut into tagliatelle strips.

6. 6

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 2-4 minutes until al dente. Reserve 1 cup of pasta water, then drain.

7. 7

   Combine and Serve

   Add the cooked tagliatelle to the ragu and toss to combine. If needed, add reserved pasta water to loosen the sauce. Serve with grated Parmigiano-Reggiano and fresh basil on top.