Bolognese
Weeknight ragu on Tuesday, hand-rolled gravity on Sunday.
Serves
Active75 min
Total4 hr 20
VesselsDUTCH OVEN + FLOURED BOARD + PASTA POT
Units
Hand-cut egg tagliatelle and a four hour simmer, for when the afternoon is yours.
Adapted from Tagliatelle al Ragù (hand-cut tagliatelle) by Accademia Italiana della Cucina · Bologna Welcome, Marcella Hazan's Bolognese Sauce (the ragù) by Marcella Hazan · Essentials of Classic Italian Cooking, via Leite's Culinaria.
- + fresh egg tagliatelle: silkier, more tender than dried pasta
- + hand-chopped chuck and pork shoulder: rougher texture and more bite than preground meat
- + parmigiano rind, simmered in the pot: extra body and umami
- + 4 hour simmer: reduces to something closer to a meat glaze
- + finishing butter, swirled in off heat: gloss and roundness at the end
Copy PNG
| 4 oz pancetta, diced | brown pancetta, chuck + pork shoulder, 12 min · in batches, deep color | combine base, 2 min · stir together | simmer low, 4 hr · lid ajar, rind submerged | swirl in cold butter, off heat · until glossy | toss + plate, twirl tagliatelle through the sauce |
|---|---|---|---|---|---|
| 1/2 lb beef chuck, hand chopped | |||||
| 1/4 lb pork shoulder, hand chopped | |||||
| 2 tbsp butter | sweat soffritto, 10 min · low, until soft | ||||
| 1/2 medium yellow onion, finely diced | |||||
| 1 medium carrot, finely diced | |||||
| 1 stalk celery, finely diced | |||||
| 1 cup dry white wine | deglaze + reduce wine, 6 min · until nearly dry | ||||
| 1 cup whole milk | |||||
| 1 1/2 cups passata, tomato puree | |||||
| 1 piece parmigiano reggiano rind, 2 to 3 in | |||||
| 2 tbsp butter, cold, cubed | |||||
| 3 cups 00 flour | knead dough, 10 min · smooth, elastic | rest dough, 30 min · wrapped, room temp | roll + cut tagliatelle, thin sheets, cut into ribbons | pasta pot · salted boiling water: boil briefly, 90 sec · fresh cooks fast | |
| 4 large eggs |