Best Tagliatelle Bolognese Sauce Recipes

Tagliatelle Bolognese Sauce image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 carrots, diced
2 celery stalks, diced
1 large white onion, diced
3 cloves garlic, minced
1 pound ground beef
1 pound diced beef
2 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon ground black pepper
1 cup beef broth
1 cup dry white wine
10 basil leaves
2 bay leaves
One 28-ounce can peeled San Marzano tomatoes
Fresh tagliatelle pasta and shaved Parmesan, for serving

Steps:

Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.

TAGLIATELLE WITH BOLOGNESE SAUCE image

Yield 4

Number Of Ingredients 19

½ cup (125 mL) dried porcini mushrooms
1 cup (250 mL) boiling water
One 796 mL can tomatoes
¼ cup (50 mL) olive oil
1 cup (250 mL) finely chopped onion
½ cup (125 mL) finely chopped carrots
½ cup (125 mL) finely chopped celery
1 tsp (5 mL) chopped garlic
1 tbsp (15 mL) chopped parsley
12 oz (375 g) ground beef
12 oz.(375 g) ground pork
Salt and freshly ground pepper
½ cup (125 mL) red wine
1 cup (250 mL) beef stock
1 tbsp (15 mL) tomato paste
¼ cup (50 mL) whipping cream
Pinch nutmeg
1 lb (500 g) tagliatelle
½ cup (125 mL) grated parmigiano Reggiano

Steps:

1. Soak mushrooms in boiling water for 20 minutes. Strain and reserve mushrooms and liquid separately. Finely chop porcini mushrooms and reserve. Strain tomatoes and reserve juice for another use. Chop tomatoes and reserve. 2. Heat oil in a large sauté pan over medium-low heat. Add onions, carrots and celery and cook gently for 10 minutes or until vegetables are very soft and beginning to brown. Stir in garlic and parsley and cook for 3 minutes more. 3. Add beef and pork and sauté until meat looses its pinkness, about 5 minutes. Add reserved mushrooms and season with salt and pepper. Add wine and boil until wine is mostly evaporated and mixture is saucy. Stir in stock, mushroom soaking water, tomato paste and tomatoes. 4. Bring to boil, reduce heat to low and cover. Simmer for 1 hour. Re-season and add whipping cream and nutmeg. Simmer, covered, for 10 minutes longer or until flavours are combined. 5. While sauce is cooking add tagliatelle to a large pot of boiling salted water and boil for 5 minutes or until tagliatelle is al dente. Drain well. 6. Toss tagliatelle with sauce. Sprinkle with Parmesan.