Pasta with Bolognese Ragù

Name: Pasta with Bolognese Ragù
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 400 g ground pork belly; 400 g ground beef neck; 150 g tomato paste; 300 ml dry red wine; 100 ml olive oil; 200 g peeled onion; 3 peeled garlic cloves; 300 g peeled carrots; 200 g peeled celeriac; 100 g celery stalk; 100 g bacon; 1 teaspoon ground nutmeg; 2 bay leaves; 5 allspice berries; 10 black peppercorns; ½ teaspoon freshly ground pepper; 15 g salt (also use for pasta); Tagliatelle; 1 tablespoon finely grated Parmesan; kitchen twine; You will best appreciate pasta in combination with light, fresh wines. You can choose sparkling, white, or rosé.

6 SERVINGS

Masterpiece

Buy all ingredients right below the recipe

RAGÙ

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

PASTA

Tagliatelle
1 tablespoon finely grated Parmesan

YOU WILL ALSO NEED

kitchen twine

WINE PAIRING

You will best appreciate pasta in combination with light, fresh wines. You can choose sparkling, white, or rosé.

RAGÙ PROCEDURE

1
Prepare a spice sachet: place bay leaves, peppercorns, and allspice berries into a cloth. Tie tightly with kitchen twine.
2
Finely chop the onion and garlic. Dice the carrots and celery into 0.5 cm cubes.
3
Wash the celery stalk, cut it lengthwise in half, and then chop into small pieces.
4
Dice the bacon into 1 cm cubes.
5
Heat the oil in a saucepan over medium heat and add the bacon. Once it starts to brown, add the carrots, celery, 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 sachet and freshly ground pepper. Pour in the wine, stir, and cook for 20 minutes, stirring occasionally.
9
Pour in 100 ml of water, reduce the heat to minimum, add the nutmeg, stir, and cover with a lid. Simmer for 3 hours, stirring occasionally. If the liquid evaporates from the saucepan, add the remaining water.

PASTA PROCEDURE

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

Tip

For a richer sauce, you can use beef broth instead of water, and you can also simmer pancetta rind with the meat. At the beginning, after sautéing the vegetables and onion, you can add chopped Italian fresh sausage, removed from its casing, called salsiccia. This will add another layer of flavor to the ragù. Bolognese ragù must be cooked slowly and over very low heat. Only then will the collagen in the beef thoroughly break down, and the sauce will gain its richness. 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 pasta.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef