Best 3 Bolognese Tagliatelle Recipes

Bolognese tagliatelle is a classic Italian dish that combines the rich and flavorful bolognese sauce with the tender and delicate tagliatelle pasta. This hearty and comforting dish is a staple of Italian cuisine and is enjoyed by people all over the world. With its simple ingredients and easy-to-follow steps, bolognese tagliatelle is a great meal for both novice and experienced cooks alike. In this article, we will delve into the world of bolognese tagliatelle, providing you with all the information you need to create a delicious and authentic dish in the comfort of your own home. We will explore the history of this timeless recipe, uncover the secrets behind its unique flavor, and guide you through the process of making bolognese tagliatelle from scratch. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

BOLOGNESE TAGLIATELLE

Bolognese Tagliatelle image

This labor of love is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.

Provided by Howard

Categories World Cuisine Recipes European Italian

Time 3h

Yield 8

Number Of Ingredients 16

Ingredients

4 ounces pancetta bacon, finely diced
3 carrots, finely diced
3 stalks celery, finely diced
2 onions, finely diced
3 tablespoons extra-virgin olive oil
1 pound 85% lean ground beef
1 pound ground pork
½ cup dry white wine
1 (28 ounce) can San Marzano whole peeled tomatoes, drained
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon crushed red pepper
1 cup beef stock
¼ cup heavy cream
1 (16 ounce) box tagliatelle pasta
¼ cup grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 54.9 g, Cholesterol 94.6 mg, Fat 26.9 g, Fiber 4.9 g, Protein 34.3 g, SaturatedFat 9.5 g, Sodium 543.9 mg, Sugar 8.8 g

CHICKEN BOLOGNESE WITH TAGLIATELLE

Chicken Bolognese with Tagliatelle image

Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup), plus leaves for serving
2 medium carrots, peeled and finely chopped (3/4 cup)
Coarse salt and freshly ground pepper
1 pound ground chicken (preferably a mix of white and dark)
3 tablespoons tomato paste
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup whole milk
1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
1 pound tagliatelle, pappardelle, or fettuccine
Freshly grated Parmesan and nutmeg, for serving

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 BOLOGNESE

Tagliatelle Bolognese image

Provided by Jonathan Reynolds

Categories dinner, pastas, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/2 cup olive oil
4 stalks celery, diced
4 carrots, peeled and diced
2 cups diced onion
1 1/2 pounds ground meat (preferably equal parts beef, veal and pork)
2 links fresh sweet Italian sausage, casings removed and discarded
1 cup red wine
2 cups canned chopped tomatoes
1/4 cup tomato paste
3/4 ounce dried porcini mushrooms
4 cups chicken stock, or more if necessary
3 tablespoons chopped sage leaves
1 tablespoon chopped rosemary leaves
6 bay leaves
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 1/2 pounds fresh or dried tagliatelle, cooked

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.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 22 grams, Carbohydrate 84 grams, Fat 36 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 10 grams, TransFat 1 gram

Tips:

Use high-quality ingredients. This may seem obvious, but it's important to use the best ingredients you can afford for your bolognese sauce. This will make a big difference in the flavor of the final dish.
Brown the meat well. Browning the meat is an essential step in making a flavorful bolognese sauce. Be sure to brown the meat in batches so that it doesn't steam.
Use a variety of vegetables. The vegetables in a bolognese sauce add sweetness, texture, and flavor. Be sure to use a variety of vegetables, such as carrots, celery, onions, and garlic.
Simmer the sauce for a long time. The longer you simmer the sauce, the better the flavors will develop. Simmer the sauce for at least 2 hours, or even longer if you have time.
Serve with fresh pasta. Bolognese sauce is traditionally served with fresh pasta, such as tagliatelle or pappardelle. You can also serve it with other types of pasta, such as spaghetti or penne.

Conclusion:

Bolognese sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great dish to make for a special occasion, or for a simple weeknight meal. With a little planning and effort, you can make a bolognese sauce that your family and friends will love.