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Tagliatelle Bolognese

The recipe our chef compiled for you is very close to the Bolognese original. There they don’t serve the ragù bolognese (Bolognese sauce) with spaghetti, but with tagliatelle i.e. egg pasta. And the sauce in this recipe tastes the way it is supposed to taste.

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  • 4 persons
  • 200 min.
  • Main dish
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Recipes from Oil & Vinegar

Real Bolognese sauce is rich, nutritious and is simmered for at least three hours to allow it to thicken and its flavor to intensify. It consists of lots of meat, carrots, tomatoes and red wine. Opt for the original!

  • Ingredients

    • 1 onion
    • 1 clove garlic
    • 1 large carrot
    • 4 stalks of celery
    • 8 Tbsps. Bake & Fry Olive Oil in tin 1L
    • 1 bay leaf
    • 200 g minced beef
    • 100 ml red wine
    • 1 350 g jar of Sugo ai Pomodorini
    • Black pepper
    • Salt
    • Bonsecco extra vierge olive oil
    • 400 g Tagliatelle all'Uovo
    • 4 sprigs parsley
    • Parmesan cheese

  • Preparation

    Mince the onion and garlic, finely dice the carrot and celery. Heat the frying & roasting oil in a large pan, then fry the vegetables. Add the bay leaf and the beef mince, then season with salt and black pepper. Fry until brown, then pour in the red wine. Once the latter has almost evaporated add the sugo ai pomodorini and simmer gently for around 3 hours. Stir the sauce thoroughly every 15 minutes. Cook the tagliatelle all’uovo as indicated on the pack. Bring the sauce back to the boil in a large pan then spoon in the tagliatelle and a little cooking liquid. Thoroughly heat the pasta and sauce whilst constantly stirring. Chop some fresh parsley and serve the pasta in a bowl or on a plate. Drizzle with bonsecco extra vierge olive oil and serve with grated Parmesan cheese.

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