Tagliatelle Bolognese
On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, "after having carried out long and laborious investigations and conducted studies and research", decreed the following recipe to be the official one for classic ragu alla bolognese. We're not necessarily convinced of that, but it's a fantastic recipe nonetheless. Get the recipe for Classic Ragù alla Bolognese ». Matt Taylor-Gross
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At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. This recipe first appeared in our May 2014 issue with the story A Saucy Dish.

Tagliatelle Bolognese Tagliatelle Bolognese
La Trattoria di Oscar in Bevagna, Italy, uses a beef-fortified chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly.

Ingredients

  • 8 plum tomatoes, cored and sliced 1/2″ thick crosswise
  • 13 olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. beef rib bones (ask your butcher)
  • 12 cups chicken stock
  • 1 medium carrot, minced
  • 1 small white onion, minced
  • 1 stalk celery, minced
  • 1 lb. ground flank steak (ask your butcher)
  • 1 cup dry tannic red wine, preferably sagrantino di montefalco
  • 3 bay leaves, preferably fresh
  • 12 oz. tagliatelle pasta
  • 13 cup grated parmesan
  • 1 sprig rosemary
  • 1 sprig sage

Instructions

  1. Heat oven to 300°. Toss tomatoes, half the oil, salt, and pepper on parchment paper-lined baking sheets. Cook until caramelized and dried out, about 1 12 hours. Transfer to a food processor; purée until smooth.
  2. Heat a 6-qt. saucepan over medium-high heat. Cook bones until browned, 8–10 minutes. Add stock; simmer, skimming as needed, about 1 hour. Discard bones.
  3. Heat remaining oil in a 12″ skillet over medium-high heat. Cook carrot, onion, and celery until golden, 8–10 minutes. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 8–10 minutes. Add wine; reduce by half, 2–3 minutes. Add reserved tomato purée, 12 cup beef-and-chicken stock, 2 bay leaves, salt, and pepper; simmer until sauce is very thick, about 25 minutes. Discard bay leaves.
  4. Meanwhile, bring remaining stock to a boil; cook pasta until al dente, about 4 minutes. Drain and transfer to sauce; add cheese and toss. Garnish with remaining bay leaf, the rosemary, and sage.

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