Beef, Italian Cuisine, Pasta, Recipes

Tagliatelle Ragu Bolognese

Do you know that there is no such spaghetti bolognese in Italy? In Italy, bolognese is basically a meat sauce which usually gone through a long braising period. This meat sauce is more commonly known as ragu or ragu bolognese which originated in Bologna, Italy, and that it how the bolognese word came about. This same ragu bolognese can also be used along with béchamel to make lasagne.

Traditionally, or in Italy, ragu bolognese are often being served with tagliatelle, long flat pasta which is usually about 6.5mm to 10mm wide. The more authentic way is to serve it with fresh tagliatelle instead of dry. However, any other broad, flat shape pasta such as fettuccine or pappardelle or tubes pasta such as penne and rigatoni can be used as a substitute in absence of tagliatelle.

Fun Fact: There’s no such thing as spaghetti bolognese in Italy!

In my opinion, this is a very good dish to feed young kids or even any adults who dislike eating vegetables. Why? Because a few different vegetables can be chopped finely and added into this meat sauce. So they will be able to eat their favourite pasta without realising their much hated vegetables are in as well. Don’t you agree?

Be creative in what type of vegetables that you like to add in, and adapt it to suit your taste. Or else, you can just serve a salad as a side. For myself, this is a one pot wonder for me, therefore I like to add in a variety of different vegetables to make up to the vegetables intakes that I need for the day, as I do not serve this pasta with any other dishes or vegetables. Hence, I always add in any vegetables that are always essential and readily available in the fridge, or any leftover vegetables that I would like to clear it off. Unless you want it to be authentic or traditional, onion, celery and carrot is a must!

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 3 – 4

400g dried tagliatelle
Parmigiana reggiano

1 onion
1 carrot
1 leek
1 broccoli stalk
150g fresh portobello
250g minced beef/ pork
50g pancetta/ bacon

1 cup red wine
1 cup beef/ chicken stocks
4 tbsp tomato paste
2 tbsp olive oil

Salt, to taste
Pepper, to taste

1. Separately finely dice all the vegetables and pancetta.

2. Heat up a pan (without olive oil) and add in the sliced pancetta. Fry until the fats from pancetta have been rendered.

3. Add in the olive oil and diced onion. Sweat the onions until soft and translucent.

4. Then add in all the chopped vegetables and sauté for 1 – 2 minutes.

5. Add in the minced beef in the middle, break it into small chunks and cook until the beef are brown. Once the beef are brown, mix it well with the vegetables.

*You can substitute beef with 100% pork or a combinations of 50-50 pork and beef.

6. Add in red wine, and bring it to boil.

*Just omit the red wine if it is not your thing or to make it kids friendly.

7. Lastly add in the tomato paste and stocks. Mix it well and bring it to boil. Continue to simmer over low heat until the sauce thickens.

8. Once the ragu has thickens, bring a pot of salted water to boil.

*The amount of water and salt are very crucial in cooking good pasta. As a rule of thumb, always use 1 litres of water per 100g of pasta, and 10g of salt per 100g of pasta.

9. Add in the pasta and cook until al dente,according to the package instructions. Drain.

*Do not rinse the pasta with cool water.

10. Portion the cooked pasta into individual serving plate, and top up with the ragu bolognese.

*You can also add in the cooked pasta onto the straight to the ragu bolognese to mix well.


11. Lastly, grate some parmigiana reggiano onto the ragu bolognese.

Tagliatelle Ragu Bolognese

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 400g dried tagliatelle
  • Parmigiana reggiano
  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 broccoli stalk
  • 150g fresh portobello
  • 250g minced beef/ pork
  • 50g pancetta/ bacon
  • 1 cup red wine
  • 1 cup beef/ chicken stocks
  • 4 tbsp tomato paste
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Separately finely dice all the vegetables and pancetta.
  2. Heat up a pan (without olive oil) and add in the sliced pancetta. Fry until the fats from pancetta have been rendered.
  3. Add in the olive oil and diced onion. Sweat the onions until soft and translucent.
  4. Then add in all the chopped vegetables and sauté for 1 – 2 minutes.
  5. Add in the minced beef in the middle, break it into small chunks and cook until the beef are brown. Once the beef are brown, mix it well with the vegetables.
  6. Add in red wine, and bring it to boil.
  7. Lastly add in the tomato paste and stocks. Mix it well and bring it to boil. Continue to simmer over low heat until the sauce thickens.
  8. Once the ragu has thickens, bring a pot of salted water to boil.
  9. Add in the pasta and cook until al dente,according to the package instructions. Drain.
  10. Portion the cooked pasta into individual serving plate, and top up with the ragu bolognese.
  11. Lastly, grate some parmigiana reggiano onto the ragu bolognese.

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