Tagliatelle Bolognese

Whenever I make bolognese sauce, I usually use my own recipe that is probably miles away from the real deal. I call it bolognese because it basically has minced meat and tomato sauce. I've looked at recipes of "real" bolognese and they generally include celery and carrot. When I realized that Pantagruel's recipe included those ingredients, I decided to give it a try it. The taste was definitely different from what I had ever tasted and I do hope to do justice to the original Italian recipe. But it was good regardless!


  • 250g (1/2 pound) minced beef 
  • 50g (1.7oz) prosciutto (I used bacon instead)
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 2 tablespoon of butter
  • 2 tablespoons of red wine
  • 1 teaspoon of flour
  • 1 teaspoon of sugar
  • 200g (7oz) canned tomatoes (without seeds and peeled)
  • 1 bunch parsley
  • tagliatelle, olive oil, cloves, nutmeg, pepper, salt q.s.


Finely chop the celery, the carrot, the prosciutto and the onion. Drizzle some olive oil on the bottom of a pot and cook the meat in low heat with the chopped vegetables and prosciutto. If it gets too dry add a bit of water (by the way, the photos are from double the recipe).

When the meat has gained some color, add the flour, the tomatoes in small pieces, the sugar and the parsley. Keep mixing until it dries out a bit. Add the wine diluted with a tablespoon of water and season with salt, nutmeg, cloves, and pepper. Put the lid on and let it cook in low heat. When the mixture has thickened, taste for salt and beat the butter in. 

Cook the tagliatelle and serve!

For a print friendly version visit this recipe at my Recipes page.


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