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The tagliatelle al ragù, a journey to the heart of Bologna's cuisine
In Italy, what is often called "spaghetti Bolognese" abroad is actually tagliatelle al ragù, a culinary treasure from Bologna. Unlike the world-famous spaghetti version, Italians know the secret: only fresh, wide, thick tagliatelle can truly sublimate the richness of a slowly simmered ragù. This dish is the embodiment of authenticity and tradition, where every bite transports you back to the back streets of Bologna, between the scents of meat, tomatoes and melted vegetables. Let yourself be surprised by this true Italian experience, where the depth of flavor and the perfect texture of tagliatelle tell a story you'll never forget.
Origin of this Italian recipe?
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Difficulty 3/5 Cost medium Preparation time 15 min Cooking time 2 h Gluten |
Servings 2 Calories 700 kcal Ustensils pans, cutting board, knife, ladle, serving tongs Seasons autumn, winter |
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Egg tagliatelle 200 g Ground beef 150 g Ground pork 100 g Carrot 1 Onion 1 Celery 1 stalk Tomato purée 200 g Red wine 1 glass Olive oil Meat stock 1 cube Thyme 2 sprigs Laurel 2 leaves Parmesan cheese Salt and pepper |
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1 Peel the carrots, onion and celery. Finely chop the carrots and celery, and mince the onion. Set aside.
2 Chop the beef and pork into small pieces. Set aside.
3 Heat the olive oil in a large frying pan over medium heat. Add the carrots, onion and celery. Sauté until tender, about 5 to 7 minutes.
4 Add the beef and pork to the pan. Cook until browned, about 10 minutes.
5 Pour the red wine into the pan. Reduce slightly until the liquid has evaporated almost completely.
6 Add the tomato purée, crumbled bouillon cube, thyme sprigs and bay leaves. Mix well.
7 Reduce the heat to low and simmer the ragù for about 2 hours. Stir occasionally and adjust the salt and pepper to taste. Add a little water or stock if necessary to maintain the desired consistency.
8 While the ragù is simmering, bring a large pot of salted water to the boil. Add the tagliatelle and cook according to package instructions, about 8-10 minutes, until al dente.
9 Drain the tagliatelle and add to the pan with the ragù. Mix well to coat the pasta with the sauce. If necessary, add a little pasta cooking water to adjust the consistency.
10 Divide the tagliatelle al ragù between soup plates, using the ladle and serving tongs to roll them up. Sprinkle with grated Parmesan if desired, and serve immediately.
Recommended food and wine pairing
To accompany tagliatelle al ragù, I recommend a Chianti classico wine. This Italian red wine, with its black cherry aromas and spicy notes, marries perfectly with the richness of the ragù and enhances the depth of the dish's flavors.
Buon appetito!
