Tagliatelle Bolognese

Made with Parmigiano Reggiano DOP PARMAREGGIO 30 Months · Parmigiano Reggiano DOP PARMAREGGIO Grated 30 Months ·
Execution time
2 h 45 min
Difficulty

Ingredients

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:68:string '<p>Ragout:</p>
<ul>
<li>300 g minced beef</li>
<li>140 g chopped bacon</li>
<li>50 g carrots</li>
<li>50 g celery</li>
<li>50 g onion</li>
<li>400 g tomato sauce</li>
<li>250 ml whole milk</li>
<li>125 ml red wine</li>
<li>40 g butter</li>
<li>meat stock as required</li>
<li>salt as required</li>
<li>pepper as required</li>
</ul>
<p>Home-made pasta:</p>
<ul>
<li>400 g flour</li>
<li>4 eggs</li>
</ul>
<p>Garnish:</p>
<ul>
<li>Parmigiano Reggiano as required</li>
</ul>
' (length=472)

Ragout:

  • 300 g minced beef
  • 140 g chopped bacon
  • 50 g carrots
  • 50 g celery
  • 50 g onion
  • 400 g tomato sauce
  • 250 ml whole milk
  • 125 ml red wine
  • 40 g butter
  • meat stock as required
  • salt as required
  • pepper as required

Home-made pasta:

  • 400 g flour
  • 4 eggs

Garnish:

  • Parmigiano Reggiano as required

Preparation

/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:84:
array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)
1

First prepare the meat sauce: take a saucepan and melt the butter in it, then add the bacon, celery, carrots and onions (all chopped up finely), add the minced beef, red wine, tomato sauce, meat broth, whole milk, salt, pepper and grated nutmeg; mix thoroughly and leave to simmer over a low heat for 2 hours.

2

Then, make the home-made pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.

3

Roll out the pasta with a rolling pin to obtain a thin sheet. Then, cut the pasta into strips to make tagliatelle.

4

Place a pan of salted water on the stove and bring it to the boil. When boiling, add the tagliatelle and stir; drain after 5 minutes.

5

Take a frying pan and toss the tagliatelle in it with the ragout for a couple of minutes.

6

When the tagliatelle are ready, server them with grated Parmigiano Reggiano.