Tagiatelle Bolognese* Recipe
veal, beef, & pork bolognese, herbed ricotta, extra-virgin olive oil
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Ingredients
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Pasta
Bolognese Sauce
Herbed Ricotta
Finishing Touches
Method
Pasta Preparation
- 1
Cook the Tagiatelle
Bring a large pot of salted water to a boil. Add the tagiatelle and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
Bolognese Sauce Preparation
- 2
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Cook the Meat
Add the ground veal, beef, and pork to the skillet. Cook until browned, breaking it up with a wooden spoon. This should take about 8-10 minutes.
- 4
- 5
Season and Simmer
Add salt, black pepper, dried oregano, dried basil, and the bay leaf. Bring to a simmer, then reduce the heat to low and let it cook gently for at least 30 minutes, stirring occasionally.
Herbed Ricotta Preparation
- 6
Mix the Herbed Ricotta
In a bowl, combine ricotta cheese, chopped parsley, chopped basil, and salt. Mix well until fully combined.
Assembly
- 7
Combine and Serve
Once the bolognese sauce is ready, combine it with the drained tagiatelle. Serve immediately topped with a generous dollop of herbed ricotta, a drizzle of extra-virgin olive oil, and a sprinkle of grated Parmesan cheese.
