🍝 Tagliatelle Bolognese

Name: Tagliatelle Bolognese
Total time: 180 min
Yield: 4
Cuisine: Italy · Emilia-Romagna · Bologna
Ingredients: 320 g dried tagliatelle; 250 g minced beef; 150 g minced pork; 1 carrot, 1 celery stalk and 1 onion, finely diced; 200 g tomato passata; 2 tbsp olive oil; Salt and black pepper

Origin: Italy · Emilia-Romagna · Bologna

612kcal

per serving · 350 g

175kcal

per 100 g

32 gProtein9 g / 100 g

23 gFat6.5 g / 100 g

77 gCarbs22 g / 100 g

Tagliatelle alla bolognese are wide ribbon pasta served with ragù, a slow-cooked sauce of minced beef and pork with a base of carrot, celery and onion and a modest amount of tomato. The sauce is thick and meaty rather than tomato-heavy, and the porous ribbons hold it well. In Bologna this, not spaghetti, is the classic way to serve the ragù.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork

Not veganbecause of: beef, pork

Contains porkbecause of: pork

Contains glutenbecause of: tagliatelle

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Celery

What it is made of

tagliatellebeefporktomatocarrotceleryonion

Recipe

4 servings180 min

Ingredients

320 g dried tagliatelle
250 g minced beef
150 g minced pork
1 carrot, 1 celery stalk and 1 onion, finely diced
200 g tomato passata
2 tbsp olive oil
Salt and black pepper

Method

Gently cook the diced carrot, celery and onion in olive oil for 10 minutes until soft.
Add the beef and pork and brown well, breaking up the meat.
Stir in the passata and a ladle of water, cover partly and simmer for 2–2½ hours, adding water if it gets dry.
Season the ragù; it should be thick and glossy.
Cook the tagliatelle until al dente and toss with the sauce.

How to make it lighter

Use lean minced beef and drain the fat after browning.
Double the carrot, celery and onion to stretch the sauce with vegetables.
Serve 80 g dry pasta per person with plenty of sauce and a green salad.

History

Meat ragù has been made in Bologna since at least the nineteenth century, and Pellegrino Artusi included a Bolognese-style sauce in his 1891 cookbook. In 1982 the Bologna delegation of the Italian Academy of Cuisine registered a reference recipe for ragù, traditionally served with tagliatelle.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Tagliatelle Bolognese and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →