Tagliatelle Bolognese
10 servings
270 minutes
Bolognese is one of the most popular Italian dishes in the world. And it's not just a sauce for pasta - it's a ragù. That's what they even call it in Italy. Bolognese takes a long time to prepare, but there's absolutely nothing complicated about the recipe. Giuseppe Davi, chef of the Moscow restaurant Butler, told us in detail how to prepare this ragù .
1
Heat the pan well. Add olive oil to it. Pour enough oil to completely cover the bottom of the pan. Add 30 grams of butter to it. Sauté chopped shallots, carrots, and celery stalks in this oil. Place the vegetables in a very hot pan, then reduce the heat to medium. Cook for about 5 minutes until the onion turns a strong golden color.
- Olive oil: 30 ml
- Butter: 130 g
- Shallots: 65 g
- Carrot: 65 g
- Celery stalk: 65 g
2
After 5 minutes, add minced meat, salt, and freshly ground black pepper to the vegetables. Fry the meat for about 5 minutes, stirring regularly and breaking up the minced meat with a spatula. Add two bay leaves, two sprigs of thyme, and a clove of garlic. Do not chop the garlic; just crush it with a knife and remove it from the stew after an hour of simmering.
- Minced pork: 250 g
- Ground beef: 250 g
- Ground veal: 250 g
- Bay leaf: 2 pieces
- Garlic: 1 clove
- Thyme: 2 sprigs
3
After 5 minutes of cooking, add crushed tomatoes to the meat.
- Tomato passata sauce: 700 g
4
Increase the heat so that the tomato paste simmers slightly. After five minutes, add a ladle of water to the pan. After a few minutes, reduce the heat to low so that the stew simmers gently, cover with a lid and leave on the stove for three hours. Occasionally check the pan: if the stew thickens too much, dilute it with water.
5
When the Bolognese is ready, you can cook the pasta. Homemade pasta should be slightly undercooked, meaning boil it for one minute less than required. If using store-bought pasta, also boil it for one minute less than indicated on the package. When the pasta combines with the ragù, it will simmer for a couple more minutes and reach the desired consistency in tandem with the sauce.
6
When both parts are ready, combine the ragout with the pasta, add 10 grams of butter and simmer for a couple of minutes, stirring constantly: the sauce should soak the pasta well. For one serving, you need 150 grams of ragout, 80 grams of pasta, and 10 grams of butter.
- Butter: 130 g
- Tagliatelle pasta: 800 g
7
Serve the cooked pasta on plates and sprinkle with parmesan. Eat as soon as possible.