Best Tagliatelle Bolognese Recipes

BOLOGNESE TAGLIATELLE

Steps:

• Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
• Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
• Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
• Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
• Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

BIBA'S TAGLIATELLE AND BOLOGNESE RAGU

Steps:

• Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
• Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
• Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
• Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

CHICKEN BOLOGNESE WITH TAGLIATELLE

Steps:

• Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
• Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

TAGLIATELLE SHORT-RIB BOLOGNESE RECIPE - (3.8/5)

Steps:

• Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water. Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease. Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside. Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes. Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute. Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and Italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.) Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste. Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.

TAGLIATELLE BOLOGNESE SAUCE

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 BOLOGNESE

Steps:

• Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes. Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
• Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
• Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.

TAGLIATELLE BOLOGNESE

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.
• Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
• When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.

TAGLIATELLE BOLOGNESE

Steps:

• 1. *** Photo of the dish above in main window and all others are my photo's of the one I cooked. Very proud of those photo's! Note: Don't skimp on the cooking time. This is the secret to a good bolognese. If there is excess fat on top of the sauce at the end, blot it off with a paper towel. ** Sauce can be made and kept in the fridge for 3 days or frozen for 3 months.
• 2. Chop the celery, onion and carrot very finely. Crush the garlic in a garlic press. Pour the oil into a large pot, then add the butter until it melts and foams. Turn heat to low, add the finely chopped vegetables and the garlic. Cook over low heat stirring for about 5 minutes until soft but not brown.
• 3. Add the meat and break up with with a wooden spoon, then cook until no longer pink, stirring frequently and crumbling the meat. Sprinkle in the flour and stir well.
• 4. Add the tomato paste, beef stock, red wine and tomatoes with juice. Add 8 gratings of fresh nutmeg. Add salt and pepper to taste. Bring to a boil, stirring constantly, then reduce heat to low so it is just simmering. Partially cover the pot. Cook sauce for one hour, stirring every 15 minutes to make sure the mixture is not sticking to the bottom. Add a little water if it is.
• 5. When ready, the sauce will be thick and glossy. Check seasonings, add more if needed. Cook the pasta to al-dente'. Pour the sauce over the pasta and mix. Sprinkle with parmesan.
• 6. *** If you do really want more sauce than noodles, cut back on the noodle amount you use. ***Thought I'd throw in a picture of the cat, cause I'm goofy like that :D

TAGLIATELLE SHORT-RIB BOLOGNESE

Steps:

• Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
• Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
• Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
• Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
• Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
• Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
• Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
• Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.

TAGLIATELLE WITH BOLOGNESE

Steps:

• * Place the pancetta in a thick base large stainless steal saucepot (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent * Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour, * Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!) * Keep cooking and stirring with a wooden spoon until the meat is well done * Pour in the white wine and keep cooking until the wine has evaporated * Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock * Add some milk and some chicken stock, stir and leave to slow boiling at low flame * Keep going with the milk and the stock for 60 minutes at low flame * Season to taste and leave to rest Tagliatelle: 1 kg pasta flour 8 whole fresh eggs Procedure: * Mix the flour and the eggs by hand or in the planetary mixing machine * Cover and leave the dough to rest in a cool place for 2 hours * Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter * Arrange in a traditional nest shape and leave to dry

TAGLIATELLE WITH BOLOGNESE SAUCE

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.

TAGLIATELLE BOLOGNESE

Steps:

• In a large skillet saute' onion,carrot,celery and green pepper in water and the Vermouth until onion is translucent. Remove with a slotted spoon and set aside.
• Brown ground beef in the same pan, add more vermouth if desired. Drain beef. Add vegetables,tomato sauce,garlic,bay leaf,bouillon,salt and pepper. Gently simmer uncovered for 30 minutes. Meanwhile cook pasta according to package instructions.DO NOT OVER COOK Pasta!
• Discard bay leaf. Put pasta in a hot serving dish; pour meat sauce into center of the pasta. Sprinkle with Parmesan cheese. Serve Hot!