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Tagliatelle Bolognese

October 20, 2021

Tagliatelle Bolognese

Tagliatelle Bolognese – A staple family-favourite Italian recipe that everyone at home is guaranteed to love. Psst, it's also a great way to sneak some veggies into your little ones' tummies!

What is Tagliatelle Bolognese?

Tagliatelle is a type of semolina pasta in the shape of thick ribbons that is typically served with meats or sauces. It is well-known for its delicious taste and dense texture and is probably the most delicious alternative to spaghetti. In this recipe, we combine tagliatelle and bolognese – everyone's beloved go-to Italian meat sauce.

You could call this dish one of the kings of comfort food. It is both easy to make, and wins over the hearts of even the pickiest of eaters. The combination of tagliatelle and bolognese helps produce a creamy texture from the pasta starches that promises to make its place in your memory permanent.

Read on to learn how to make this super simple Tagliatelle Bolognese recipe in the comfort of your kitchen.

Key ingredients 

To execute this recipe perfectly, we've used ingredients that we can vouch for. You can't often go wrong with tagliatelle, but we recommend going with De Cecco's white tagliatelle pasta to achieve the perfect taste and texture intended in this recipe.

For the perfect level of cheesiness, we've used Grana Padano cheese, grated - this one strikes that immaculate balance between saltiness and softness. We've also used La Corvinia chopped tomatoes and Chefu Japanese minced wagyu for the bolognese.

Top tips from our chef 

Add a small amount of the pasta water to the bolognese and stir through before stirring. The starch from the water helps to emulsify the sauce, making it super silky.

Keep a close eye on the pot with meat – we want to make sure we aren't leaving it unattended for too long because the bolognese just wouldn't taste as good with burnt beef.

If you aren't the biggest fan of tagliatelle, you can replace it with any pasta of your choice.

Bolognese gets better over time – feel free to cook the sauce a night prior to allow the flavours to meliorate.

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