Fresh Cut Tagliatelle & Bolognese Recipe
Ricotta Meatballs | Cured Egg & Parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fresh Cut Tagliatelle & Bolognese Ingredients
Method
Cooking Directions
- 1
Make the Tagliatelle
In a large bowl, mix the flour and eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
- 2
Prepare the Bolognese Sauce
In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, sauté until softened. Add ground beef and pork, cooking until browned.
- 3
Add Tomatoes and Simmer
Stir in crushed tomatoes, salt, and pepper. Reduce heat and let it simmer for at least 30 minutes, stirring occasionally.
- 4
- 5
Roll Out the Dough
After the dough has rested, roll it out thinly and cut into tagliatelle strips.
- 6
Cook the Tagliatelle
Boil a large pot of salted water. Cook tagliatelle for 3-4 minutes until al dente. Drain and toss with Bolognese sauce.
- 7
Serve
Plate the tagliatelle, top with additional parmesan and fresh basil before serving.
