Tagliatelle alla Bolognese
Ingredients / Serves 4
- Egg pasta
- 300 g (10 1/2 oz) all-purpose flour
- 3 eggs
- Pasta sauce
- Bolognese sauce - recipe doses
- Grated Parmesan
easy recipe: if you buy ready to cook tagliatelle
difficult recipe: if you make egg pasta at home
- Time: preparation: see the time for the sauce and egg pasta
- How many calories in a serving?
28 % -
Protein: 39.2 (g) 79 % GDA
Total fat: 16.7 (g) 24 % GDA
Total carbohydrate: 63.9 (g) 24 % GDA
Sugars: 6.9 (g) 8 % GDA
cooking: 20 minutes plus time for the sauce
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Bolognese tagliatelle is a traditional recipe of the Italian cooking, born in Bologna.
There are a lot of versions for every family has his own doses and recipe.
Some people make the egg pasta at home, somebody else buy the ready to cook fresh tagliatelle, finally others use dried tagliatelle.
What about the tagliatelle sauce? It's a long-to-do recipe but it tastes fantastic!
Enjoy this dish with your friends after such a long and laborious work! If you want to astonish your guests with a real Italian dinner menu, this is the right recipe!
We are going to describe you the authentic recipe for the egg pasta and Bolognese sauce, the main ingredients to do Bolognese tagliatelle (in other words Italian tagliatelle tossed with meat and tomato sauce).
Prepare the egg pasta. Prepare the tagliatelle with the doses written in the ingredient list. Follow our step-by-step instructions on this page.
Remember to arrange the fresh tagliatelle, well divided, on napkins or trays. Sprinkle them with durum-wheat semolina.
Let the pasta dry for at least 2-3 hours. You can prepare the tagliatelle 1 day ahead too.
Prepare the sauce. It's a long-to-do recipe. You had better make it 1 day ahead and warm it up before tossing the tagliatelle. Read the recipe on this page, follow our istructions and use the same doses.
Cook and toss the tagliatelle. Bring to the boil abundant salted water. Add the tagliatelle and stir with delicacy to prevent them mass. You need about 5 minutes but cooking time depends on the pasta thickness. So you had better test the tagliatelle for doneness after about 4 minutes of cooking by tasting it. Drain the tagliatelle.
Meanwhile warm up the sauce.
If the pan with the sauce is large, transfer the tagliatelle into this pan and stir. This is the best way to toss the pasta: adding the pasta to a pan containing the sauce that is already warmed.
- - As we tell in the Bolognese sauce recipe you can use both red and white wine to cook this sauce. Generally people use meat stock with red wine and milk or meat stock with white wine. We made The Bolognese sauce in the second way when we took the photo on this page.
- - If you have some Bolognese tagliatelle left you can chill them and warm them up the day after. Put them in a non-stick frying pan and cook over medium heat for few minutes. They're very tasty if lightly crunchy.
- - If you have no time to prepare the egg pasta at home you can buy fresh tagliatelle (120 g - 4 oz per head)
You can also use dried tagliatelle. In this case the right amount to serve 4 people is 250 g (9 oz) but the Bolognese sauce could be too much to toss dried tagliatelle. If you have any Bolognese sauce left you can freeze it for 2-3 months.
- - Read more about Bolognese tagliatelle recipe and the right way to serve them on our blog.
What's the right wine for " Bolognese tagliatelle "?
Our suggestion is: a red wine if the Bolognese sauce is made with red wine and meat stock (Lambrusco or Sangiovese di Romagna) or a white wine if the sauce is made with white wine and milk (Fiano di Avellino)