Tagilatelle 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
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, add the tagliatelle and cook according to package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Bolognese Sauce
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until they are softened.
- 3
- 4
Incorporate Wine and Tomatoes
Pour in the red wine, scraping up any brown bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes. Then add the crushed tomatoes, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
- 5
Simmer the Sauce
Reduce the heat to low, cover, and let the sauce simmer for 30-40 minutes, stirring occasionally. If the sauce gets too thick, add a bit of the reserved pasta water to reach desired consistency.
Herbed Ricotta
- 6
Prepare Herbed Ricotta
In a mixing bowl, combine ricotta cheese, chopped basil, parsley, lemon zest, salt, and black pepper. Mix until well combined and set aside.
Assembly
- 7
Combine and Serve
Once the sauce is ready, toss the cooked tagliatelle with the Bolognese sauce. Serve topped with dollops of herbed ricotta and a drizzle of extra-virgin olive oil.
