Tagliatelle Bolognese Recipe
Beef and pork ragu, tomato, grana padano
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ragu
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 4
Pour in the red wine and let it simmer for about 3-4 minutes until reduced slightly.
- 5
Stir in the crushed tomatoes, bay leaf, salt, and black pepper. Bring to a simmer and reduce the heat to low. Cover and let it cook for about 30-40 minutes, stirring occasionally.
- 6
Cook the Tagliatelle
While the ragu is cooking, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente.
- 7
Drain the pasta and reserve a cup of pasta water.
- 8
Combine and Serve
Add the cooked tagliatelle to the ragu and toss until well combined. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- 9
Serve the tagliatelle Bolognese hot, topped with grated Grana Padano cheese and chopped parsley.
