Tagliatelle Bolognese* Recipe
Veal, beef, & pork bolognese, herbed ricotta, extra-virgin olive oil
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.
Pasta
Bolognese Sauce
Herbed Ricotta
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.
Bolognese Sauce Preparation
- 2
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- 3
Add Garlic and Meat
Add the minced garlic and cook for an additional minute. Then, add the ground veal, beef, and pork. Cook until the meat is browned and cooked through, about 8-10 minutes.
- 4
- 5
Incorporate Tomatoes and Stock
Stir in the crushed tomatoes, beef stock, dried oregano, salt, and pepper. Bring to a simmer, reduce heat to low, and let it cook for at least 30 minutes, stirring occasionally.
Herbed Ricotta Preparation
- 6
Mix Herbed Ricotta
In a bowl, combine the ricotta cheese, chopped basil, parsley, lemon zest, and salt. Mix well until all ingredients are incorporated.
Assembly
- 7
Combine and Serve
Once the sauce is ready, toss the cooked tagliatelle in the bolognese sauce until well coated. Serve in bowls, topped with herbed ricotta and grated Parmesan cheese.
