Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce)
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy, Gluten Free*use gluten free pasta, Dairy Free*replace butter with olive oil and eliminate milk and cheese
Everyone loves eating pasta with bolognese sauce but most people do not have the time to make the authentic recipe. Here is a quick shortcut to approximating the recipe. For gluten free people, substitute gluten-free pasta. For people who are dairy intolerant, substitute olive oil for the butter and leave out the milk and cheese.
To stage this meal, make this sauce and ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the sauce cooking, adding water if it becomes too dry. Keep the pasta water heated in a covered pan until the next serving and repeat.
Everyone loves eating pasta with bolognese sauce but most people do not have the time to make the authentic recipe. Here is a quick shortcut to approximating the recipe. For gluten free people, substitute gluten-free pasta. For people who are dairy intolerant, substitute olive oil for the butter and leave out the milk and cheese.
To stage this meal, make this sauce and ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the sauce cooking, adding water if it becomes too dry. Keep the pasta water heated in a covered pan until the next serving and repeat.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Emilia-Romagna
Serves: 4
Ingredients
- 1 onion, peeled and finely chopped
- 1 carrot, washed, peeled, ends cut, and finely chopped
- 1 rib of celery, washed, ends cut, and finely chopped
- 50 grams of butter
- 150 grams pork sausage (look for ones with flavouring such as fennel seed, herbs, etc)
- 300 grams of minced beef, finely diced (can replace some of the beef with minced vealand/or pork)
- 50 mls red wine
- 200 mls tomato puree (passata)
- 120 mls milk
- 350 grams dried egg tagliatelle pasta
- 40 grams Parmigiano-Reggiano cheese
Instructions
- Bring to a boil 5 litres of water and 50 grams of salt.
- In a sauté pan over medium heat, sauté the onion, carrot and celery in the butter until the vegetables are soft, about 3 to 5 minutes.
- Turn the heat up to high and add the beef and the sausage. Stir with a wooden spoon until the meat has coloured.
- Add the red wine and let it evaporate by ⅔rds, about 10 minutes. Then add the tomato, salt, and pepper.
- When the meat has cooked, about 20 minutes, add the milk and cook for as long as possible.
- While the sauce is cooking, cook the pasta for the time indicated on the package. Drain the pasta well (do not rinse or add olive oil to the pasta). Divide the pasta into 4 bowls and top with the sauce. Serve with Parmigiano-Reggiano cheese.
