Tucci's Tagliatelle Bolognese

As we launch our first culinary tour, we are savouring some classic recipes we featured in our 'Cooking Stanley's Italy' series. Perhaps no other Italian ragù is as famous as bolognese sauce. That’s not to say that in Italy, bolognese is always the same – most Italians think their version (or their mother’s or uncle’s) is the best. 

The first documented recipe for ragù bolognese can be found in Pellegrino Artusi’s cookbook La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well), published in 1891. The original recipe uses very few ingredients, however as the recipe moved into the 20^th century, people began to experiment with ingredients. These experiments reached a stage where the tradition-conscious Italian Academy of Cuisine felt a strong obligation to go back to the recipe’s roots and register their authentic ragù bolognese version with the Bologna Chamber of Commerce. Our version adheres to the original, with just a glug of additional of wine. 

Will we visit Bologna on our first culinary tour? Come join us to find out!

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Ingredients...

• ¼ cup butter
• 2 medium carrots, finely minced
• 1 onion, finely minced
• 2 stalks celery + 1 stalk celery leaves, finely minced
• 2 cloves garlic, finely minced
• 1 lb ground veal
• 1 package (125 g) sliced pancetta, finely chopped
• ¼ cup white wine, optional
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• Kosher/sea salt and freshly ground black pepper
• ¼ cup whipping cream, optional
• 1 lb tagliatelle pasta, fresh or dried
• Grated Parmigiano-Reggiano

Method...

1.    In a large skillet or French/Dutch oven, melt butter over medium heat. Add minced carrots, onion, celery plus celery leaves, garlic and veal and pancetta. Cook on medium heat for 10 to 15 minutes until meat is cooked, onion is translucent and vegetables are tender.

2.    Pour in wine and allow mixture to reduce until almost disappeared. Sprinkle mixture with flour; stir to combine then pour in stock and allow mixture to cook for 10 to 15 minutes until the stock as mostly evaporated and mixture is slightly thickened. Stir in a little cream if desired. Cook until heated through if using.

3.    Meanwhile, in a covered pasta pot over high heat, bring water to a rapid boil. Add salt then pasta. Cook pasta depending on package directions for dried pasta (or if using fresh 2 to 3 minutes maximum) until al dente. Scoop out 1 cup of the pasta water and set aside. Drain pasta.

4.    Add pasta to ragu and toss to coat evenly. Add half the Parmigiano-Reggiano and toss well. Add a little of the pasta water if you want to thin down the sauce.

5.    Transfer to large serving bowl or platter and sprinkle with remaining cheese. Serve immediately.

Makes 4 servings