Tagliatelle bolognese

Ragu alla Blognese is a famous italian sauce. This sauce comes from Bologna region in Italy, where it takes it’s name. Traditionally this sauce is served with penne, spaghetti, tagliatelle or in lasagna.

Tagliatelle bolognese

By November 22, 2013

The first historical documentation of this sauce is in 1891, in a cooking book. Meanwhile different variations of this sauce appeared which determined the Italian Academy of Cuisine to register the recipe for original ragu alla bolognese with the Bologna Chamber of Commerce.

Prep Time : 10 minutes. Cook Time : 30 minutes Yield : 2 Allergens : , , ,

Rating 5 stars - based on 2 review(s)

Ingredients

Instructions

  • Finely mince the onion and garlic. Grate the carrot and celery root.

Tagliatelle bolognese Tagliatelle bolognese Tagliatelle bolognese Tagliatelle bolognese

  • In a large sauce pan heat the olive oil and saute the vegetables.

Tagliatelle bolognese Tagliatelle bolognese

  • Bring some water to boil with a pinch of salt for the tagliatelle.
  • After the veggies have softened add the minced meat. When it changed it's color add red wine and let it evaporate.

Tagliatelle bolognese Tagliatelle bolognese

  • Boil the tagliatelle in the hot water according to the instructions on the package.
  • When the meat is cooked add the tomato puree, canned tomatoes and milk.

Tagliatelle bolognese Tagliatelle bolognese Tagliatelle bolognese

  • Stir and season with salt and pepper.

Tagliatelle bolognese Tagliatelle bolognese

  • Add tagliatelle and mix.
  • Serve them warm with parmesan sprinkled on top and a glass of red wine.

Tagliatelle bolognese Tagliatelle bolognese

Enjoy your meal.

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