Pasta with Bolognese Ragù

6 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

RAGÙ

2 bay leaves
10 black peppercorns
5 allspice berries
3 peeled garlic cloves
300 g peeled carrots
200 g peeled celery root
100 g celery stalk
100 g bacon
100 ml olive oil
400 g ground beef neck
400 g ground pork belly
30 g salt
150 g tomato paste
½ teaspoon freshly ground pepper
300 ml dry red wine
1 teaspoon ground nutmeg
200 g peeled onion

PASTA

Tagliatelle
1 tablespoon finely grated Parmesan
salt

YOU WILL ALSO NEED

kitchen string

WINE PAIRING

Pasta is best enjoyed with light, fresh wines. You can choose sparkling, white, or rosé.

INSTRUCTIONS FOR RAGÙ

1
Prepare a spice bag: place bay leaves, peppercorns, and allspice berries in a cloth. Tie it tightly with kitchen string.
2
Finely chop the onion and garlic. Cut the carrot and celery root into 0.5 cm cubes.
3
Wash the celery stalk, cut it lengthwise into halves, and then slice into small pieces.
4
Cut the bacon into 1 cm cubes.
5
Heat oil in a pot over medium heat and add the bacon. Once it starts to brown, add the carrot, celery root, and celery stalk. Sauté the vegetables until golden, stirring frequently.
6
Add the onion and sauté until golden, stirring frequently. Add the meat and garlic. Mix everything thoroughly and season with salt. Reduce the heat to one-third and cook for 10 minutes, stirring frequently.
7
Add the tomato paste and mix thoroughly. Cook for 15 minutes, stirring frequently.
8
Add the spice bag and freshly ground pepper. Pour in the wine, stir, and cook for 20 minutes, stirring occasionally.
9
Add 100 ml of water, reduce the heat to a minimum, add nutmeg, stir, and cover with a lid. Let it simmer for 3 hours, stirring occasionally. If the liquid evaporates from the pot, add the remaining water.

INSTRUCTIONS FOR PASTA

1
Bring 3 liters of water with 3 level tablespoons of salt to a boil in a pot over high heat. Once boiling, add the pasta and cook al dente according to the package instructions.
2
Meanwhile, while the pasta is cooking, gently reheat the Bolognese ragù in a pan over low heat.
3
Transfer the cooked pasta directly from the boiling water into the pan with the ragù. Add a tablespoon of the pasta cooking water and mix everything thoroughly.
4
Season with grated Parmesan on the plate.

Tip

For a richer sauce, you can use beef broth instead of water and also let the pancetta skin cook with the meat. At the beginning, after sautéing the vegetables and onion, you can add chopped fresh Italian sausage, removed from its casing, called salsiccia. This will add another layer of flavor to the ragù. Bolognese ragù needs to be cooked slowly and over very low heat. Only then will the collagen in the beef be thoroughly cooked, and the sauce will gain strength. Instead of dried pasta, you can use 110 g of fresh tagliatelle and 200 g of ragù per serving. Fresh pasta cooks for a shorter time than dried.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef