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Tagliatelle Al Ragu Bolognese Recipe

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This recipe for Tagliatelle Al Ragu Bolognese is from Our Family Table Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ oz butters
1 ¾ oz minced prosciutto or pancetta
1 large carrot finely chopped
1 celery finely chopped
1 onion finely chopped
3 ½ oz shredded veal
3 ½ oz shredded pork
1 glass red wine
Beef or Chicken stock 2 large containers
3 tablespoon of tomato paste
Salt and Pepper
Directions:
Directions:
To make the Ragu, heat the butter in a large pan, add pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the shredded meats and stir with a wooden spoon to break them up into smaller pieces.

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little beef stock to prevent the mixture sticking to the pan.

Stir in the tomato paste and dilute with a few tablespoon of stock to give the sauce like consistency. Leave to simmer for 1 to 2 hours adding more stock if the mixture becomes dry. At the end of cooking time add more stock to obtain smooth consistency. Season with salt and pepper.

Cook pasta in boiling al dente than drain and mix with sauce and serve with cheese. Serve with fresh pasta or tagliatelle pasta (wide egg noodles)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2
Personal Notes:
Personal Notes:
This recipe was obtain from my Italian Cooking Class in Italy.

 

 

 

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