Recipe courtesy of Pellegrino Artusi
Recipe courtesy of Pellegrino Artusi
Watch how to make this recipe.
Tagliatelle alla Bolognese (Tagliatelle with Meat Sauce)
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 65 mg
- Sodium
- 747 mg
The Casa Artusi foundation, named after celebrated 19th-century cookbook author Pellegrino Artusi, is dedicated to Italian home cookery and gastronomic culture. Their historic recipe for Bolognese veal ragù is made without tomato and is cited as the first ever recorded recipe. Quick and simple to prepare at home, elevate the flavors further by adding a sprinkle of truffle shavings before serving.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 65 mg
- Sodium
- 747 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a large pot of salted water to a boil for the pasta.
- Cut the veal into very small pieces and finely chop the pancetta, onion, carrot and celery (see Cook’s Note).
- Heat the butter in a pan and add the veal, pancetta and vegetables all at the same time; season with black pepper and a tiny pinch of salt.
- Once the veal has browned, add a sprinkle of flour, nutmeg if desired and a ladle of stock.
- Continue to cook for 10 minutes, continuing to add more stock as necessary. Meanwhile, cook the tagliatelle according to the package instructions until al dente. Drain, toss together with the sauce and serve with grated Parmigiano-Reggiano.
Cook’s Note
In Stanley Tucci: Searching for Italy, lean ground veal is used.
