Spaghetti bolognese is one of our favorite pasta dishes. It’s essentially spaghetti served with sauce made from minced meats (typically beef), tomatoes, garlic, herbs, and wine.
The sauce is usually called “Bolognese sauce” or simply spaghetti sauce, but it’s more Central/Southern Italian in style. That’s because the actual Bolognese sauce served in Italy comes with tagliatelle, not spaghetti.
Today, we’re making ragù alla bolognese sauce with tagliatelle pasta. However, it’s a bit different from the recipe registered by the Italian Academy of Cuisine in the Bologna Chamber of Commerce. This version doesn’t have milk.
Here’s what you’ll need:
- 1 tablespoon of olive oil
- 50g of butter
- 1 medium-sized onion, finely diced
- 100g of diced pancetta
- 1 large carrot, finely diced
- 200g of lean beef, minced
- 1 celery stalk, finely diced
- 150g of lean pork, minced
- 200ml of red wine
- 2 tablespoons of double-concentrated tomato puree
- 500ml of chicken stock
- 400 grams of cooked tagliatelle
- Grated Parmesan cheese