Tagliatelle Alla Bolognese
By by Academia Barilla, adapted by the Sur La Table kitchen
Tagliatelle Alla Bolognese
By by Academia Barilla, adapted by the Sur La Table kitchen
Yield/Serves:
Makes 10 servings
- Pasta Dough:
- 2.2 pounds Caputo 00 flour
- 10 eggs
- Sauce:
- 2 oz Extra Virgin Olive Oil 100% Italiano Academia Barilla
- 2 ribs celery, small dice
- 2 medium carrots, small dice
- 2 medium yellow onions, small dice
- 1 pound ground pork
- 1 pound ground beef
- 2 cups red wine
- 12 oz tomato paste
- Sea salt, to taste
- Black pepper, to taste
Bolognese is a thick, full-bodied meat sauce that is a staple of northern Italy’s Bologna. One of the secrets to this dish is really caramelizing the meat. It adds a distinct richness and depth to the flavor. For the best possible flavor cook the Bolognese one day before you intend to serve it. Bolognese is traditionally served with tagliatelle: a long, thin flat egg noodle about ¼-inch wide.
Pasta Dough: Mound the flour in the center of a clean work surface. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together into a shaggy mass when over half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour if the dough is too sticky. Once the dough comes together in a cohesive mass, remove the dough from the work surface using a bench scraper to scrape up all the dough. Lightly flour the board and knead for 5 minutes. Continue to knead for another 3 minutes, remembering to dust your work surface with flour when necessary. Wrap dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll out the dough through a pasta machine into very thin sheets (If using an Atlas Pasta Machine, roll dough to number 6), then dry the pasta for a few minutes. Cut the dough crosswise into 1/4-inch strips. Place the tagliatelle on a sheet tray that has been dusted with flour, cover with a clean dishtowel, and set aside until ready to use.
Sauce: In a heavy-bottomed medium pot heat olive oil over medium heat and cook celery, carrots, and onions and cook until soft and lightly browned, about 15 minutes. Add the ground meat and turn the heat up and cook until meat is well caramelized and all fat has been cooked off, about 12-15 minutes. Add red wine and cook until completed evaporated. Turn the heat down to medium and add tomato paste. Cook the meat and tomato paste for about 3-5 minutes. Add enough water to cover the meat; season with salt and pepper and cook until the sauce is thick, about 60-90 minutes. Adjust seasoning.
In a large pasta pot with plenty of salted boiling water, cook, drain and sauté the pasta with the previously prepared sauce. Serve with grated Parmigiano-Reggiano cheese.
Pasta Dough: Mound the flour in the center of a clean work surface. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together into a shaggy mass when over half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour if the dough is too sticky. Once the dough comes together in a cohesive mass, remove the dough from the work surface using a bench scraper to scrape up all the dough. Lightly flour the board and knead for 5 minutes. Continue to knead for another 3 minutes, remembering to dust your work surface with flour when necessary. Wrap dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll out the dough through a pasta machine into very thin sheets (If using an Atlas Pasta Machine, roll dough to number 6), then dry the pasta for a few minutes. Cut the dough crosswise into 1/4-inch strips. Place the tagliatelle on a sheet tray that has been dusted with flour, cover with a clean dishtowel, and set aside until ready to use.
Sauce: In a heavy-bottomed medium pot heat olive oil over medium heat and cook celery, carrots, and onions and cook until soft and lightly browned, about 15 minutes. Add the ground meat and turn the heat up and cook until meat is well caramelized and all fat has been cooked off, about 12-15 minutes. Add red wine and cook until completed evaporated. Turn the heat down to medium and add tomato paste. Cook the meat and tomato paste for about 3-5 minutes. Add enough water to cover the meat; season with salt and pepper and cook until the sauce is thick, about 60-90 minutes. Adjust seasoning.
In a large pasta pot with plenty of salted boiling water, cook, drain and sauté the pasta with the previously prepared sauce. Serve with grated Parmigiano-Reggiano cheese.