Tagliatelle Bolognese Recipe
House pasta, stout, fennel, pecorino
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Ingredients
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Pasta
Bolognese Sauce
Method
Prepare the Pasta
- 1
Cook the Tagliatelle
In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.
Make the Bolognese Sauce
- 2
Sauté the Vegetables
In a large skillet over medium heat, heat the olive oil. Add the diced onion, carrot, fennel, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- 3
Brown the Meat
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
- 4
Add Stout and Tomatoes
Pour in the stout beer and scrape the bottom of the skillet to deglaze. Stir in the crushed tomatoes, salt, black pepper, and oregano. Bring to a simmer.
- 5
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally, until thickened.
Combine and Serve
- 6
Mix Pasta and Sauce
Add the cooked tagliatelle to the Bolognese sauce and toss to combine until the pasta is well coated.
- 7
Serve
Plate the pasta, sprinkle with grated pecorino cheese, and serve hot.
