"Bolognese Ragù with Green Tagliatelle" recipe

“Bolognese Ragù with Green Tagliatelle” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 20.53*

Cost/portion: UK/£ 2.09*

Utensils you will need

One chef knife
One paring knife
One chopping board
One 6lt saucepan
One wooden or silicon spatula
One pestle and mortar
One small bowl
One large bowl
One fork
One food processor
One kneading board
One scraper
Cling film
One long rolling pin
One large cotton kitchen towel or table cloth
One 8lt saucepan
One grater or zester

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the “Ragu alla bolognese” (about 14 portions)

  • Butter - 70gr

  • Pancetta - 200gr

  • Carrots - 200gr

  • Celery - 200gr

  • Onions - 200gr

  • Dry white wine - 80ml [part 1of 2]

  • Salt - 1 pinch

  • Minced beef - 2kg

  • Salt - 35gr

  • Dry white wine - 80ml [part 2 of 2]

  • Stock (either meat or vegetable stock) - 600ml [part 1of 2]

  • Tomato passata - 400ml (alternatively use double or triple concentrated tomato pureé)

  • Whole milk - 400ml

  • Stock (either meat or vegetable stock) - 800ml [part 2of 2]

  • Black pepper corns - 5gr

  • for the Green Tagliatelle (6 portions)

  • Drained spinach (boiled or steamed) - 55gr

  • Soft Wheat Weak Flour - 500gr

  • Whole eggs - 220gr

  • Fresh water - 5lt

  • Salt - 50gr

  • for seasoning the ragu and tagliatelle (6 portions)

  • Butter - 25gr

  • Parmigiano Cheese - 70gr

Instructions

  • 1.
    Frying the base with pancetta, carrots, celery and onions

    • Butter - 70gr
    • Pancetta - 200gr
    • Carrots - 200gr
    • Celery - 200gr
    • Onions - 200gr
    • Dry white wine - 80ml [part 1of 3]

      Put one large saucepan over a medium power heat with 70gr of butter and let this melt completely (step 1 - pic. A).
      Slice and finely mince the pancetta with a sharp chef knife and set aside (step 1 - pic. B).
      as soon as the butter starts splitting, add the minced pancetta and let it cook gently stirring from time to time (step 1 - pic. C).
      Meanwhile, thoroughly wash the carrots, peel them and cut them into a fine brunoise (step 1 - pic. D).
      Lower the heat to the minimum and add the carrots to the cooking pancetta. Cook for about 15 minutes, stirring from time to time (step 1 - pic. E).
      Meanwhile, thoroughly wash the celery and but it in even pieces crosswise. Then, finely chop it into a brunoise (step 1 - pic. F).
      Add the chopped celery to the pancetta and carrots mixture, stir evenly and keep cooking it for 5 minutes over the minimum heat possible (step 1 - pic. G).
      Meanwhile, cut the onion into a fine brunoise as well (step 1 - pic. H) and add it to the frying base in the saucepan (step 1 - pic. I).
      Let the onions sweat with the rest of the frying base until completely soften but not browned.

      Note about cutting carrots and celery into a brunoise

      Thoroughly wash the carrots, peel them and wash them again if needed. Cut in half or in thirds crosswise. Hold one piece on the board and cut off a first slice, about 3 millimeters thick. Sit the piece on that side, so it will not roll while cutting the other equally thin slices. Collect and overlap the slices and cut them into 3x3 thick batons. Then collect and align the batons, then chop them into even small cubes. A similar technique is used for cutting the celery into a brunoise, but you will need to hold the pieces vertical in order to cut the first thin slices.

  • 2.
    Cooking the minced beed meat with white wine and stock

    • Dry white wine - 80ml [part 2 of 3]
    • Salt - 1 pinch
    • Minced beef - 2kg
    • Salt - 35gr
    • Dry white wine - 80ml [part 3 of 3]
    • Stock (either meat or vegetable stock) - 600ml [part 1of 2]

      Gradually add white wine to the vegetables and season them with a pinch of salt (step 2 - pic. A).
      When vegetables are completely soften, add the minced beef and mix them thoroughly together increasing the heat to a medium power (step 2 - pic. B).
      All the meat must cook through before you can add the salt all at once to season it. Stir evenly, and add the another 80ml of white wine to help spreading the salt evenly into the saucepan. Stir frequently and let the white wine reduce completely, then add again the final 8ml of white wine. Stir evenly and set the heat back to the minimum power (step 2 - pic. C).
      When the whine has reduced completely again and the meat looks almost dried out, add 600ml of stock, stir again and let it cook, barely simmering, for 20 to 30 minutes (step 2 - pic. D).

  • 3.
    Adding tomato passata and milk and simmering slowly with stock

    • Tomato passata - 400ml (alternatively use double or triple concentrated tomato pureé)
    • Whole milk - 400ml
    • Stock (either meat or vegetable stock) - 800ml [part 2of 2]

      When the stock has reduced but the mixture is still moist, add the tomato passata, stir evenly and let it simmer again for 5 to 10 minutes (step 3 - pic. A).
      When the tomato has sinked into the meat’s bits, add the 400ml of whole milk, stir and cover the saucepan with a lid. Allow the sauce simmer for another 15 minutes, stirring from time to time (step 3 - pic. C).

  • 4.
    Checking the seasoning and reducing the sauce

    • Black pepper corns - 5gr

      Keep stirring the “Ragù alla Bolognese” for 40 to 50 minutes, letting it reduce slowly over a gentle heat. Meanwhile, crush the black pepper corn with pestle and mortar, then add it to the sauce (step 4 - pic. A).
      When ready, the sauce will be thick and rich. It can be used straight away, but it tastes better the day after. It can also be easily frozen in portions (step 4 - pic. B).

  • 5.
    Making the green tagliatelle

    • Drained spinach (boiled or steamed) - 55gr
    • Soft Wheat Weak Flour - 500gr
    • Whole eggs - 220gr
    • Fresh water - 5lt

      Making the green tagliatelle is quite easy: the spinach will substitute part of the eggs normally needed for plain tagliatelle. Squeeze the spinach to drain all the liquids they got from steaming or boiling. Then weigh them: they should have lost about ten grams of vegetation water (step 5 - pic. A).
      Then, crack the eggs and weight them too: the drained spinach should be about the 20-21% of the eggs. Whisk the eggs evenly with a fork: the mixture must be perfectly even (step 5 - pic. B).
      Put half of the flour into a food processor and add the spinach to it. Finely process them together until you will obtain a pail green and quite dry mixture (step 5 - pic. C).
      Sieve the remaining plain flour straight onto the kneading table, add the green mixture and make a large well with your hand (step 5 - pic. D).
      Add the whisked eggs to the well, then gradually incorporate the flour scraping it from the inner edges with a fork. Make sure the flour is perectly incorporated into a smooth paste before adding more. When the paste is hard enough to be kept together, incorporate the rest of the flour using a scraper and mixing it roughly without stressing the dough. Then, Start kneading the dough with your hands (step 5 - pic. E).
      Before your dough gets too smooth and wet, incorporate all the crumbs of flour mix you might have on the kneading board and keep kneading until the dough becomes elastic and smooth (step 5 - pic. F).
      Wrap the dough into cling film and let it rest for 15 to 30 minutes, then start rolling it out with the rolling pin (step 5 - pic. G).
      Gradually make the pasta sheet thinner and thinner: it needs to be from 1 to 1,5 millimeters thick (step 5 - pic. H).
      Dust the sheet on both sides with a small amount of flour and spread it evenly on the surface (step 5 - pic. I).
      Wrap the pasta sheet into a clean and dry cotton table cloth and let it rest for 10 to 15 minutes (step 5 - pic. J).
      Put 5lt of water into a large saucepan and bring it to the boil over high power heat (step 5 - pic. K).
      Unwrap the pasta sheet and then roll it up to the centre form two opposite sides (step 5 - pic. L).
      With a knife, one irregular end of the double roll, then start cutting it into 10 to 12millimiters thick strips (step 5 - pic. M).
      Run the blade of the knife under the central gap and lift the strips, unrolling them into long tagliatelle (step 5 - pic. N).
      Arrange the tagliatelle on the kneading board and dust them with a small amount of flour, then wrap them up into small nests and set aside (step 5 - pic. O).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.
      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.
      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.
      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.
      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.
      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 6.
    Cooking the green tagliatelle and adding the Bolognese Ragù

    • Butter - 25gr
    • Parmigiano Cheese - 70gr
    • Salt - 50gr

      Grate the Parmigiano cheese and set aside (step 6 - pic. A).
      At this point, the “Ragù alla Bolognese” is ready, so put some of it into a capable mixing bowl and add 25gr of butter to it. Aslo add about 25gr of the grated Parmigiano cheese (step 6 - pic. B).
      When the water starts boiling, add 50gr of salt to it and immediately drop the tagliatelle in it (step 6 - pic. C).
      The tagliatelle will be ready 30 seconds after they have come up floating to the surface. Drain the thoroughly through a colander or move tem directly into the bowl with your sauce using a pasta server (step 6 - pic. D).
      Immediately mix the tagliatelle and the “Ragu alla Bolognese” sauce. Serve immediately with a some Parmigiano cheese on top (step 6 - pic. E).

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Instructions

  • 1.
    Frying the base with pancetta, carrots, celery and onions

    • Butter - 70gr
    • Pancetta - 200gr
    • Carrots - 200gr
    • Celery - 200gr
    • Onions - 200gr
    • Dry white wine - 80ml [part 1of 3]

      Put one large saucepan over a medium power heat with 70gr of butter and let this melt completely (step 1 - pic. A).
      Slice and finely mince the pancetta with a sharp chef knife and set aside (step 1 - pic. B).
      as soon as the butter starts splitting, add the minced pancetta and let it cook gently stirring from time to time (step 1 - pic. C).
      Meanwhile, thoroughly wash the carrots, peel them and cut them into a fine brunoise (step 1 - pic. D).
      Lower the heat to the minimum and add the carrots to the cooking pancetta. Cook for about 15 minutes, stirring from time to time (step 1 - pic. E).
      Meanwhile, thoroughly wash the celery and but it in even pieces crosswise. Then, finely chop it into a brunoise (step 1 - pic. F).
      Add the chopped celery to the pancetta and carrots mixture, stir evenly and keep cooking it for 5 minutes over the minimum heat possible (step 1 - pic. G).
      Meanwhile, cut the onion into a fine brunoise as well (step 1 - pic. H) and add it to the frying base in the saucepan (step 1 - pic. I).
      Let the onions sweat with the rest of the frying base until completely soften but not browned.

      Note about cutting carrots and celery into a brunoise

      Thoroughly wash the carrots, peel them and wash them again if needed. Cut in half or in thirds crosswise. Hold one piece on the board and cut off a first slice, about 3 millimeters thick. Sit the piece on that side, so it will not roll while cutting the other equally thin slices. Collect and overlap the slices and cut them into 3x3 thick batons. Then collect and align the batons, then chop them into even small cubes. A similar technique is used for cutting the celery into a brunoise, but you will need to hold the pieces vertical in order to cut the first thin slices.

  • 2.
    Cooking the minced beed meat with white wine and stock

    • Dry white wine - 80ml [part 2 of 3]
    • Salt - 1 pinch
    • Minced beef - 2kg
    • Salt - 35gr
    • Dry white wine - 80ml [part 3 of 3]
    • Stock (either meat or vegetable stock) - 600ml [part 1of 2]

      Gradually add white wine to the vegetables and season them with a pinch of salt (step 2 - pic. A).
      When vegetables are completely soften, add the minced beef and mix them thoroughly together increasing the heat to a medium power (step 2 - pic. B).
      All the meat must cook through before you can add the salt all at once to season it. Stir evenly, and add the another 80ml of white wine to help spreading the salt evenly into the saucepan. Stir frequently and let the white wine reduce completely, then add again the final 8ml of white wine. Stir evenly and set the heat back to the minimum power (step 2 - pic. C).
      When the whine has reduced completely again and the meat looks almost dried out, add 600ml of stock, stir again and let it cook, barely simmering, for 20 to 30 minutes (step 2 - pic. D).

  • 3.
    Adding tomato passata and milk and simmering slowly with stock

    • Tomato passata - 400ml (alternatively use double or triple concentrated tomato pureé)
    • Whole milk - 400ml
    • Stock (either meat or vegetable stock) - 800ml [part 2of 2]

      When the stock has reduced but the mixture is still moist, add the tomato passata, stir evenly and let it simmer again for 5 to 10 minutes (step 3 - pic. A).
      When the tomato has sinked into the meat’s bits, add the 400ml of whole milk, stir and cover the saucepan with a lid. Allow the sauce simmer for another 15 minutes, stirring from time to time (step 3 - pic. C).

  • 4.
    Checking the seasoning and reducing the sauce

    • Black pepper corns - 5gr

      Keep stirring the “Ragù alla Bolognese” for 40 to 50 minutes, letting it reduce slowly over a gentle heat. Meanwhile, crush the black pepper corn with pestle and mortar, then add it to the sauce (step 4 - pic. A).
      When ready, the sauce will be thick and rich. It can be used straight away, but it tastes better the day after. It can also be easily frozen in portions (step 4 - pic. B).

  • 5.
    Making the green tagliatelle

    • Drained spinach (boiled or steamed) - 55gr
    • Soft Wheat Weak Flour - 500gr
    • Whole eggs - 220gr
    • Fresh water - 5lt

      Making the green tagliatelle is quite easy: the spinach will substitute part of the eggs normally needed for plain tagliatelle. Squeeze the spinach to drain all the liquids they got from steaming or boiling. Then weigh them: they should have lost about ten grams of vegetation water (step 5 - pic. A).
      Then, crack the eggs and weight them too: the drained spinach should be about the 20-21% of the eggs. Whisk the eggs evenly with a fork: the mixture must be perfectly even (step 5 - pic. B).
      Put half of the flour into a food processor and add the spinach to it. Finely process them together until you will obtain a pail green and quite dry mixture (step 5 - pic. C).
      Sieve the remaining plain flour straight onto the kneading table, add the green mixture and make a large well with your hand (step 5 - pic. D).
      Add the whisked eggs to the well, then gradually incorporate the flour scraping it from the inner edges with a fork. Make sure the flour is perectly incorporated into a smooth paste before adding more. When the paste is hard enough to be kept together, incorporate the rest of the flour using a scraper and mixing it roughly without stressing the dough. Then, Start kneading the dough with your hands (step 5 - pic. E).
      Before your dough gets too smooth and wet, incorporate all the crumbs of flour mix you might have on the kneading board and keep kneading until the dough becomes elastic and smooth (step 5 - pic. F).
      Wrap the dough into cling film and let it rest for 15 to 30 minutes, then start rolling it out with the rolling pin (step 5 - pic. G).
      Gradually make the pasta sheet thinner and thinner: it needs to be from 1 to 1,5 millimeters thick (step 5 - pic. H).
      Dust the sheet on both sides with a small amount of flour and spread it evenly on the surface (step 5 - pic. I).
      Wrap the pasta sheet into a clean and dry cotton table cloth and let it rest for 10 to 15 minutes (step 5 - pic. J).
      Put 5lt of water into a large saucepan and bring it to the boil over high power heat (step 5 - pic. K).
      Unwrap the pasta sheet and then roll it up to the centre form two opposite sides (step 5 - pic. L).
      With a knife, one irregular end of the double roll, then start cutting it into 10 to 12millimiters thick strips (step 5 - pic. M).
      Run the blade of the knife under the central gap and lift the strips, unrolling them into long tagliatelle (step 5 - pic. N).
      Arrange the tagliatelle on the kneading board and dust them with a small amount of flour, then wrap them up into small nests and set aside (step 5 - pic. O).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.
      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.
      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.
      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.
      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.
      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 6.
    Cooking the green tagliatelle and adding the Bolognese Ragù

    • Butter - 25gr
    • Parmigiano Cheese - 70gr
    • Salt - 50gr

      Grate the Parmigiano cheese and set aside (step 6 - pic. A).
      At this point, the “Ragù alla Bolognese” is ready, so put some of it into a capable mixing bowl and add 25gr of butter to it. Aslo add about 25gr of the grated Parmigiano cheese (step 6 - pic. B).
      When the water starts boiling, add 50gr of salt to it and immediately drop the tagliatelle in it (step 6 - pic. C).
      The tagliatelle will be ready 30 seconds after they have come up floating to the surface. Drain the thoroughly through a colander or move tem directly into the bowl with your sauce using a pasta server (step 6 - pic. D).
      Immediately mix the tagliatelle and the “Ragu alla Bolognese” sauce. Serve immediately with a some Parmigiano cheese on top (step 6 - pic. E).

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"Bolognese Ragù with Green Tagliatelle" recipe
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