It makes me want to sing… these are Grandma Pina’s tagliatelle…! With Emilian roots, this recipe was a must on my table, a traditional dish with Bolognese sauce made with beef, pork, and pancetta. Egg pasta and sauce, a perfect combination! Gather your ingredients and join me in the kitchen, let’s cook Tagliatelle with Bolognese Sauce.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs (medium)
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 7 oz beef (minced)
- 7 oz pork (minced)
- 1 3/4 oz sweet pancetta
- 1 carrot
- 1 stalk celery
- 1 shallot
- 1 sprig rosemary
- 28 oz peeled tomatoes
- 2/3 cup milk
- 2 tbsp extra virgin olive oil
- 1 tsp salt
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Pasta Machine
- Rolling Board
- Casserole
Steps
Chop the pancetta and vegetables and sauté them for 5 minutes in a pan with oil. Add the minced meats, stir and cook on medium heat for 10 minutes. Pour in a glass of hot milk and let it cook until it dries up. At this point, add the peeled tomatoes, passed through a food mill and heated, salt, lower the heat and let it cook for 90 minutes.
Prepare the sheet for the tagliatelle by kneading flour and eggs on the rolling board. Form a dough ball and let it rest for 30 minutes covered with a cloth. Roll out the sheets with the pasta machine and let them dry for 10 minutes.
Once the pasta has dried a bit, pass it through the tagliatelle roller and place it on a cloth. Put water on the stove and as soon as it boils, salt it and add the tagliatelle. Stir so they don’t stick and as soon as they float, drain. Season with the Bolognese sauce, sprinkle with grated Parmigiano Reggiano and serve.
