Buy all ingredients right below the recipe
Ingredients
- 400 g minced pork
- 400 g minced beef
- 500 g tagliatelle
- 1 tbsp Parmesan block
- 150 g tomato paste
- 300 ml dry red wine
- 100 ml extra virgin olive oil
- 200 g yellow onion
- 3 cloves fresh garlic
- 300 g carrots
- 200 g celeriac
- 100 g diced pork belly
- 1 tsp ground nutmeg
- 2 pcs dried bay leaves
- 5 pcs whole allspice
- ½ tsp ground black pepper
- 15 g salt
- kitchen twine
Method
- 1Prepare a spice sachet: Place the bay leaves, peppercorns, and allspice berries in a small cloth and tie securely with kitchen twine.
- 2Finely chop the onion and garlic. Cut carrots and celeriac into approximately 0.5 cm cubes.
- 3Wash the celery stalks, halve them lengthwise, and cut into small pieces.
- 4Cut the pork belly into approximately 1 cm cubes.
- 5In a large pot, heat the olive oil over medium heat and fry the pork belly until browned. Once it starts to color, add carrots, celeriac, and celery stalks. Sauté until golden brown, stirring frequently.
- 6Add the onions and sauté until golden brown. Then add the minced meat and garlic. Mix everything well, season with salt, and cook for about 10 minutes over reduced heat.
- 7Stir in the tomato paste and continue to sauté for another 15 minutes, stirring constantly.
- 8Add the spice sachet and ground pepper. Pour in the red wine, stir, and let it simmer for about 20 minutes.
- 9Pour in about 100 ml of water (or beef stock), reduce the heat to a minimum, add nutmeg, and cover. Let the ragù simmer gently for about 3 hours, stirring occasionally. Add more water if needed.
- 10Bring a large pot of generously salted water to a boil. Cook the tagliatelle according to package instructions until al dente.
- 11While the pasta is cooking, warm the Bolognese ragù in a large pan over low heat.
- 12Transfer the cooked tagliatelle directly from the water into the pan with the ragù. Add a ladleful of pasta water and mix everything thoroughly.
- 13Serve on plates and sprinkle with freshly grated Parmesan.
