Tagliatelle Bolognese
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 4stalks celery, diced
- 4carrots, peeled and diced
- 2cups diced onion
- 1½pounds ground meat (preferably equal parts beef, veal and pork)
- 2links fresh sweet Italian sausage, casings removed and discarded
- 1cup red wine
- 2cups canned chopped tomatoes
- ¼cup tomato paste
- ¾ounce dried porcini mushrooms
- 4cups chicken stock, or more if necessary
- 3tablespoons chopped sage leaves
- 1tablespoon chopped rosemary leaves
- 6bay leaves
- 1teaspoon salt, plus more to taste
- ½teaspoon pepper, plus more to taste
- 1½pounds fresh or dried tagliatelle, cooked
Nutritional analysis per serving (8 servings)
818 calories; 36 grams fat; 10 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 34 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.
Private Notes
Comments
Added 1.5 oz of veal demiglace heated and whisked into 1 C chicken stock; simmered for five hours, not three. Deeper and richer flavor as a result.
So I made this vegan with Beyond Burger Beef + Sausage, if you can believe it. Bolognese was always my favorite as a meat-eater, and dang, the substitutions were just fine! It's a testament to the quality of this sauce, the root veggies, herbs, and richness...the vegan meats were identical to a real bolognese. It was uncanny. Just don't skimp on simmer time...the substitute meats may not take the full 3 hours, but give em at least 2.5.
I used a veal gravy that I had from a veal roast; I don't know if I'll ever get it to be as good again
Made exactly as written. A little heavy on the rosemary for my taste, but solid otherwise will make again with less rosemary or perhaps sub altogether for basil which seems more classic?
Proceed with caution on this recipe. It is not a ragu, as with most Bolognese recipes. It is more of a sauce, albeit a tasty one, almost a soup. Hence, there will be no creamy, thick ragu adhering to the pasta, which is a centerpiece of a typical Bolognese experience. This liquidity is due to a significant portion of tomatoes along with a large portion of chicken stock. Figuring this out too late, I was able to “resuscitate” this situation by literally spooning out all of the excess liquid and reducing it considerably in a separate le creuset dutch oven. Reducing the amount of liquid that I needed to reduce with the meat would have taken hours and rendered the meat mushy. I’m at a loss at how this is a 5 star rated recipe.
I’ll adapt this to a pressure cooker for a faster weeknight version