Bolognese Recipe
Tagliatelle, traditional slow-simmered bolognese with beef, pork, veal, & prosciutto, & grana padano.
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Ingredients
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Pasta
Bolognese Sauce
Method
Cooking the Bolognese Sauce
- 1
- 2
- 3
Add Garlic and Prosciutto
Stir in the minced garlic and chopped prosciutto, cooking for an additional 2 minutes until fragrant.
- 4
Brown the Meats
Add ground beef, pork, and veal to the pot. Cook until the meat is browned, breaking it up with a spoon, about 8-10 minutes.
- 5
Deglaze with Red Wine
Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
- 6
Add Tomatoes and Seasonings
Stir in crushed tomatoes, tomato paste, salt, black pepper, dried oregano, and the bay leaf. Mix well.
- 7
Simmer the Sauce
Reduce heat to low, cover the pot and let the sauce simmer for at least 1.5 to 2 hours, stirring occasionally.
Cooking the Tagliatelle
- 8
Boil Water
Bring a large pot of salted water to a boil.
- 9
Cook Tagliatelle
Add tagliatelle to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- 10
Drain and Combine
Drain the pasta, reserving a cup of pasta water. Mix the cooked tagliatelle with the bolognese sauce, adding reserved pasta water as needed for desired consistency.
Serving
- 11
Plate and Garnish
Serve the tagliatelle topped with the bolognese sauce and a generous sprinkle of grated Grana Padano.
