The official recipe from Bologna. A slow-cooked meat sauce made with beef and pork mince, soffritto (carrot, celery, onion), wine, and a little tomato, finished with milk. Served with fresh egg pasta strips.
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16 items
Sauté the pancetta in a heavy pot (dutch oven) to render fat. Add olive oil and butter
Add the finely carrot, celery, and onion (soffritto). Cook gently until soft and translucent
Add the ground beef and ground pork. Cook until browned and sizzling
with the white wine and let it evaporate completely
Stir in the tomato puree, double concentrated tomato paste, and beef stock. gently
Cover partially and on very low heat for at least 3 hours. Add the whole milk gradually during the last hour to mellow the acidity
Cook the tagliatelle in boiling salted water until al dente (fresh pasta takes only a few minutes)
Toss the pasta with the sauce and serve with grated parmigiano reggiano
