Best 3 Tagliatelle Bolognese Recipes

**Introduction:**

Prepare to embark on a culinary journey as we introduce a timeless classic from the heart of Italy: Tagliatelle Bolognese. This iconic dish, also known as Pasta Bolognese or Spaghetti Bolognese, is a symphony of flavors that has captured hearts and taste buds for generations. With its rich, meaty sauce featuring succulent ground beef, aromatic vegetables, and a touch of tomato, Tagliatelle Bolognese is a true masterpiece. This article presents a collection of carefully curated recipes that capture the essence of this beloved dish, guiding you through the steps to create your perfect Tagliatelle Bolognese at home. Whether you prefer a traditional approach or a modern twist, our recipes offer something for every palate and skill level. From the classic version to variations that incorporate different types of pasta, unique ingredients, and cooking techniques, you'll find a recipe that suits your preferences and culinary aspirations. So, let's dive into the world of Tagliatelle Bolognese and unlock the secrets of this culinary gem.

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. The better the ingredients, the better the final dish will be. Look for fresh, organic ingredients whenever possible.
Take your time. Don't rush the process. A good bolognese sauce takes time to develop its flavor. Simmer it for at least 2 hours, or even longer if you have the time.
Don't overcrowd the pan. When browning the meat, don't crowd the pan. This will prevent the meat from browning evenly and will make it more likely to steam rather than brown.
Use a good quality red wine. The red wine you use in the sauce should be one that you would enjoy drinking. A full-bodied red wine, such as a Chianti or a Cabernet Sauvignon, will work well.
Season the sauce to taste. Taste the sauce as it is simmering and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
Serve the sauce over fresh pasta. Tagliatelle is a traditional pasta for bolognese sauce, but you can also use other types of pasta, such as spaghetti or penne.

Conclusion:

Tagliatelle bolognese is a classic Italian dish that is enjoyed by people all over the world. It is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make a delicious tagliatelle bolognese that your family and friends will love. Enjoy your meal!