Tagliatelle Bolognese

Tagliatelle Bolognese

This recipe was a classic growing up, at least once a week we had spaghetti Bolognese. If we didn’t, it was weird. When my family came to visit this summer, I was not at all surprised when one of my sisters asked if I could make it for her. And I obliged obviously.
Making other people’s dreams come true, cooking wise I mean off course, I love. Seeing their faces when they eat, anxiously waiting for the verdict, good or not good. It’s all part of this sharing experience that cooking is to me. And they liked it. It was a happy evening at home.
Ever since that day I’ve been meaning to share this recipe here on the blog but for some reason or other I never did. Until now. It was kind of the universe telling me that it was not the right moment and now it is. You may wonder why? The answer is long.
A few weeks back I started an online filming course with Xantheb. It is a hands-on approach where every week we should make a new video following a certain theme and practicing a certain technique. This week’s theme: a “how to” film, and she proposed a recipe would be a good idea. Just perfect for me. I set up my tripod and camera in my kitchen and commenced the adventure of making a how to make tagliatelle Bolognese video. It was challenging, but I loved it! Hope you do too! I’d love to hear feedback! Was it of any help? Did you enjoy it?
Back to Bolognese. I did some research and if I got it right, Bolognese is meant to be eaten with tagliatelle, and not spaghetti, if we respect Italian tradition. And no added parsley or anything weird. Just a tasty and delicious sauce meant to be enjoyed in a simple way, only with grated parmesan on top. I must insist here. It changed everything. Plus Parmesan makes everything better, don’t you agree?
Let’s get to it!
Happy cooking!
Serves 10 people

Minced meat 500 g
Smoked bacon 100 g
Onion 1 u
Carrot (small) 1 u
Celery 1 u
Laurel 2 leaves
Red wine 100 ml
Tomato passata 500 ml
Olive oil and butter for cooking
Salt & Pepper
Tagliatelle Bolognese
You can either buy the passata or make it your selves. I followed Nonna Lina’s Pomarola recipe from Emiko Davies.
Make sure your oil is real hot before adding the meat and the bacon. Do it in batches. Don’t overcrowd the pan because it will make the temperature of the oil drop and then you will end up boiling your meat... Not good!!
Tagliatelle Bolognese
I used to separate pans to cook the vegetables and the meat. I used butter for the vegetables and olive oil for the meat.
When you deglaze the meat pan with the red wine, make sure it’s hot, and wait until it reduces to about a third of the liquid. Also make sure to scrape all the caramelized “sucs” at the bottom of the pan when you add the wine. This will give your sauce flavor.
Bon Appetit!

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