An ‘authentic’ execution of such a classic pasta recipe with the important and significant presence/addition, compared with most widely used ‘Bolognese’ recipes, the Milk and the white wine instead of red wine. The result is a silky smooth, aromatic and delicate pinkish sauce.
You can make double, or even more, of the sauce quantity and freeze it for those evenings that a hearty dish is in your mind.
Traditional Tagliatelle Bolognese
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Pour the oil and a minute later toss in the mirepoix (onions, celery and carrots) and sauté for about 4’ and until translucent.
Then add the garlic,
season with salt and sauté for 2’ more and until fragrant.
Then add the bacon, turn up the heat, and sauté for 2’.
Add the ground beef and smash it with a wooden spoon, until all the meat has been sautéed and a nice brown color has been achieved, 12’-15’.
Then add the tomato paste and stir well for a minute or so to be cooked.
Deglaze with the wine,
and with the wooden spoon scrap the pot
Pour the milk,
add the thyme and stir well.
Bring to a boil,
and simmer covered for 50’ and uncovered for 10’.
Season with the salt and pepper and remove from fire to allow to cool.
Here you can find more of my Pastas Recipes.
Tagliatelle Bolognese
Servings: 6 People
Ingredients
- 500g Tagliatelle dry Pasta
- 750g Beef , chuck, ground
- 200g Smoked Bacon , roughly chopped, or Pancetta
- 1 large Yellow Onion , finely chopped
- 2 medium-large Carrots , peeled and finely chopped
- 2 stalks Celery , finely chopped
- 4 cloves Garlic , émincé (halved lengthwise and then finely sliced)
- 160g tomato paste
- 250ml dry White Wine
- 500ml Fresh Milk 3% fat , Charalambides-Christis
- 1 tsp fresh Thyme , leaves picked and chopped
- 200g Parmigiano Reggiano , grated
- 5 litres Water
- 60ml EVOO , Extra Virgin Olive Oil
- 1½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot over medium heat, wait for a minute or so to heat up and then pour the oil. A minute later toss in the mirepoix (onions, celery and carrots) and sauté for about 4’ and until translucent. Then add the garlic, season with salt and sauté for 2’ more and until fragrant.
- Then add to the pot the bacon, turn up the heat, and sauté for 2’. Add the ground beef and smash it with a wooden spoon, until all the meat has been sautéed and a nice brown color has been achieved, 12’-15’.
- Then add the tomato paste and stir well for a minute or so to be cooked. Deglaze with the wine and with the wooden spoon scrap from bottom. Pour the milk, add the thyme and stir well. Bring to a boil and simmer covered for 50’ and uncovered for 10’ aiming for the juices to be absorbed and evaporated but also looking to have a bit of moisture. Remember to give it a stir every now and then to avoid sticking at the bottom of the pot.
- Season with the salt and pepper, stir in half of the Parmigiano Reggiano, remove from fire and allow to cool.
- In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve ½ cup of cooking water.
- Strain the pasta and return to the pot with the sauce, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Toss and serve in a deep dish and add the grated Parmigiano Reggiano and serve.
