The real Tagliatelle ‘'Bolognese'’ 😋❤️ 

Here is the delicious recipe of Tagliatelle Bolognese. Bolognese sauce is a condiment of Emilia Romagna with minced meat that is prepared in various ways, depending on the meat that conditions the cooking time. There are many versions including the official one that involves the use of the folder, a fat cut, while today lean meat is used. The ideal accompaniment is egg pasta: tagliatelle alla bolognese are a typical Emilian combination of great success. Full-bodied puff pastry and sauce cooked slowly for about three hours: simple right? But no.

The secrets of this dish of well-deserved fame are so many, and all well known and guarded by generations of Emilian. Precise as a mathematical formula, the "metric" of a plate of tagliatelle alla bolognese is a recipe deposited at the Chamber of Commerce of Bologna, jealous guardian of a legendary dish both for fame and history. But let's go in order: according to tradition, the invention of tagliatella is due to Master Zafirano, who invented them in 1487 on the occasion of the noble wedding of the Duke of Ferrara with Lucrezia Borgia. It is good to clarify, however, that although he invented a new shape of pasta, in Emilia there were already the "sfogline", women who in taverns and trattorias pulled the dough by hand for tortellini, lasagna and fettuccine. 

Thanks to this technique and with the only help of a cutting board and a wooden rolling pin, the dough acquired the right porosity necessary to absorb the sauce of the seasoning. If one of the golden rules for the success of a good plate of tagliatelle is the hand-pulled dough, another of its peculiarities is the size. Consider that since 1972 a gold sample of the real Bolognese tagliatelle has even been deposited at the Chamber of Commerce of Bologna.

Ingredients & Procedure

TO MAKE 400 GR. FRESH EGG TAGLIATELLE

400 g. of flour

4 Medium eggs at room temperature

FOR THE BOLOGNESE RAGU

300 gr of minced pork 

300 gr of minced beef (not lean)

50 ml dry white wine

Extra virgin olive oil to taste

240 g. of sautéed (80 g. of celery, 80 g. of carrot, 80 g. of onion)

60 gr of Emilian raw prosciutto

320 gr of tomato puree

120 g. of Double Tomato Paste

salt to taste

water to taste

50 ml whole milk

To prepare the Tagliatelle Al Ragù start preparing the Bolognese sauce. Chop celery, carrot and onion and fry them in a large pan with extra virgin olive oil. In a pan instead, put the 2 ground (beef and pork) and the slice of raw prosciutto, chopped or cut or chunks, and blend with white wine. Pour the meat into the pan with the sauté. Add the tomato puree and the double concentrate diluted with a little water. Let it simmer over very low heat, adding, every time the sauce tends to dry, water or broth. Meanwhile, prepare the Tagliatelle, starting from egg pasta. Work 400 grams of flour with 4 medium eggs at room temperature. Knead the dough by hand for 10, 15 minutes on a wooden pastry board with a little flour. Cover the dough (which must be smooth and elastic) cover with plastic wrap and let it rest for 30 minutes. After this time, flatten the dough and knead it with a rolling pin, until you make a thin sheet. Alternatively, you can use a pasta machine. From the egg pasta you obtain the tagliatelle. You can make them by hand, folding and rolling the dough and then cutting strips of 6.7 mm. If you prefer you can use the pasta machine. Cook the noodles for 2.3 minutes in boiling salted water. Meanwhile, the ragù will have finished cooking. Add 1/2 glass of milk and stir with a wooden spoon over low heat. Use the sauce to season the tagliatelle cooked al dente. Tagliatelle Bolognese are ready to be devoured!