29/05/2024
TAGLIATELLE ALLA BOLOGNESE
Ingredients for 4 people:
- Ground Beef 250 gr
- Finely chopped pancetta 100 gr
- Tomato puree 400 gr
- Carrots 70 gr
- Celery 70 gr
- Yellow onions 70 gr
- Red wine 15 cl
- Vegetable broth to taste
- Extra virgin olive oil 1 tbsp
- Fine salt to taste
- Black pepper to taste
- Egg Tagliatelle 400 gr
Recipe:
Peel the carrot and chop it finely. Then clean the celery and chop it too of the same size as your carrots; do the same thing with the onion. In a pre-heated saucepan pour a drizzle of extra virgin olive oliv and add the minced vegetables. Stir and let simmer for 7/8 minutes. Add the pancetta and stir for 4/5 minutes. Add the ground beef, a pinch of salt and black pepper. Stir and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine. As soon as the alcohol has completely evaporated, add the tomato puree and stir. Add a couple of ladles of hot vegetable broth and cover with the lid, but do not close completely. At this point the Bolognese sauce must cook for at least 2 hours, at low heat. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt. Stir again and your sauce will be ready.
Cook your egg tagliatelle in a pot of boiling salted water, drain it and add your bolognese sauce.
Buon Appetito!!!
