Tagliatelle Bolognese Recipe
veal, pork & beef ragu, thyme, basil, parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ragu
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes.
- 2
Add the minced garlic and cook for an additional minute until fragrant.
- 3
Increase the heat to medium-high and add the ground veal, pork, and beef. Cook until browned, breaking apart any clumps with a wooden spoon.
- 4
Pour in the red wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
- 5
Stir in the crushed tomatoes, beef broth, thyme, basil, salt, and pepper. Bring to a gentle simmer, reduce the heat to low, and cover. Let it cook for at least 45 minutes, stirring occasionally.
- 6
Cook the Pasta
While the ragu simmers, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain well.
- 7
Combine the cooked tagliatelle with the ragu, tossing to coat the pasta evenly.
- 8
Serve hot, garnished with grated Parmigiano-Reggiano on top.
