How to Make the Best Tagliatelle al Ragu alla Bolognese | Compass & Fork
Tagliatelle al Ragu alla Bolognese is a classic dish from Bologna. Our authentic Bolognese recipe is made with fresh pasta and a traditional Bolognese ragu.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at compassandfork.com.
Ingredients
- 1 onion, brown (finely diced)
- 1/2 tbsp olive oil
- 3 cloves garlic (finely diced)
- 1 carrot (finely diced)
- 1 green bell pepper (capsicum) (finely diced)
- 2 sticks celery (finely diced, optional)
- 4 ozs pancetta (finely diced*)
- 1 lb stewing beef (good quality, finely diced)
- 1/2 cup white or red wine (dry)
- 14 oz can crushed tomato
- 2 medium tomatoes (de-seeded, finely diced*)
- black pepper, ground
- salt, ground sea
- pinch nutmeg, grated (grated)
- Parmigiano Reggiano cheese (grated, optional)
- 14 oz Tipo "00" flour (*)
- 4 eggs (large)
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