Menu
close
EXPLORE CLASSES
Menu
close
BOOK NOW

HOW TO MAKE

Tagliatelle al ragù Bolognese

Tagliatelle with Bolognese sauce

120 MinuteS to prepare and cook
Beginner Difficulty
Want to learn how to cook this authentic Italian recipe of Tagliatelle al ragù Bolognese? Sign up today for chef Riccardo Alberti’s next class.

Recipe Overview

Both with Tortellini and Lasagna, Tagliatelle is one of the most famous fresh pasta shape in Italy. In Emilia-Romagna and in the rest of Italy this pasta is known by the name of Tagliatelle. In the city of Rome and surrounding areas, this is known as Fettuccine, even if the two words mean two slightly different pastas. The word Tagliatelle means "to cut" or "to slice", since they are obtained by rolling out the dough into a thin sheet and cutting it, after having rolled it up. And obviously the best sauce for a fresh serving of Tagliatelle is the Bolognese ragù.

 Ingredients

Total Served: 2

For the pasta:

1
200 grams (1.57 cup) Soft Wheat Flour “Type 00” (Cake Flour or All-Purpose Flour)
2
2 Large eggs (at room temperature)

For the ragù Bolognese:

1
400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
2
250 grams (8.8 oz) Ground beef
3
50 grams (½ cup) Parmigiano Reggiano, finely grated
4
3 tbsp Extra virgin olive oil
5
1 Bay leaf (optional)

+

1
1 Celery stalk, diced
2
½ Carrot, diced
3
½ Onion, diced
4
½ Cup Red wine
5
Salt

Equipment Needed to Make  Tagliatelle al ragù Bolognese

The following tools will be used to create Tagliatelle al ragù Bolognese. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface where to roll out pasta
Rolling pin (Pasta machine or a broom handle)
Sharp kitchen knife
Kitchen scale
Cutting board
Bench scraper
Mixing bowl
Plastic wrap
Saucepan
Pot

Step-by-Step Cooking Instructions for Tagliatelle al ragù Bolognese

Let’s get started with creating Tagliatelle al ragù Bolognese. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Pour the flour on a work surface and form a well in the center.
2
Crack and add one egg at a time into the well.
3
Whisk the eggs with a fork and incorporate the flour a bit at a time until all the moisture is absorbed by the flour, and the dough looks lumpy.
4
Work the dough with both hands until a mass forms, start to knead it. Repeat until the dough is a smooth but elastic mass.
5
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Make the ragù Bolognese:
1
Clean, peel and finely chop the celery, carrot and onion.
2
Preheat a large saucepan over medium heat with 3 tbsp of extra virgin olive oil.
3
Add the vegetables and cook until softened for 5 to 10 minutes.
4
Add the ground beef and season with salt.
5
Cook until the meat will release its juices, for about 10 minutes.
6
Deglaze with wine and wait until all the alcohol evaporates.
7
Add the tomatoes and reduce the heat to a medium-low.
8
Cooking the sauce to a gentle simmer, stirring occasionally for at least 2 hours. The sauce will concentrate and the meat will be tender.
9
After cooking, set the sauce aside to cool down.
10
Add Parmigiano Reggiano, stir to combine and season with salt, if needed.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 1 mm.
Cut the tagliatelle:
1
Before cutting the tagliatelle, the dough should rest on the work surface for 8-10 minutes until it is dry to the touch.
2
When dry, measure three fingers of width and fold the pasta over itself from the round down edge to the center.
3
Now, turn the pasta sheet and repeat to fold the pasta to the half, starting from the other round down edge.
4
Measure 6 mm/0.25 in width and cut the sfoglia crosswise to make even lines.
5
Put the knife behind 6-8 folded tagliatelle, lift the knife off the work surface and gently shake it.
6
Tagliatelle will unfurl down.
Cook the pasta:
1
Bring a big pot of water on the heat, wait until it boils, add a handful of coarse salt and cook the pasta for maximum 2 minutes.
2
Meanwhile, put the sauce back on a medium heat.
3
Transfer the pasta to the sauce and toss it.
4
Add some pasta water and Parmigiano Reggiano, stir to melt.
5
Serve and sprinkle more Parmigiano Reggiano, as needed.
Buon Appetito!
Share your creation with everyone
Tag Chef Riccardo Alberti, @riccardocookingclass

Receive Exclusive Recipes From Chef Riccardo

Chef Riccardo is constantly creating new recipes and sharing traditional Italian recipes from his family. Be the first to receive new recipes before they are launched on the website.