Buy all ingredients right below the recipe
Ingredients
- 400 g minced pork
- 400 g minced beef
- 500 g tagliatelle pasta
- 150 g tomato paste
- 300 ml dry red wine
- 100 ml olive oil
- 200 g red onion
- 3 cloves garlic
- 300 g carrots
- 200 g celeriac
- 100 g celery stalks
- 100 g smoked bacon
- 1 teaspoon ground nutmeg
- 2 pcs bay leaves
- 5 whole allspice berries
- 10 whole black peppercorns
- ½ teaspoon freshly ground black pepper
- 15 g salt
- 1 tablespoon grated Parmesan cheese
- kitchen twine
Steps
- 1Prepare a spice sachet: place the bay leaves, whole peppercorns, and allspice in a clean piece of cloth, then tie it tightly with kitchen twine.
- 2Finely chop the red onion and garlic. Dice the carrots and celeriac into approximately 0.5 cm pieces.
- 3Wash the celery stalks, cut them in half lengthwise, then slice them finely.
- 4Cut the smoked bacon into approximately 1 cm cubes.
- 5In a pot, heat the olive oil over medium heat and add the bacon. When it starts to brown, add the carrots, celeriac, and celery stalks. Sauté the vegetables until golden brown, stirring frequently.
- 6Add the red onion and continue to sauté until golden brown. Then add the minced meats and garlic. Mix thoroughly and season with salt. Reduce the heat and cook for 10 minutes, stirring frequently.
- 7Stir in the tomato paste and cook for another 15 minutes, stirring constantly.
- 8Add the spice sachet and freshly ground pepper. Pour in the red wine, mix, and cook for 20 minutes, stirring occasionally.
- 9Pour in 100 ml of water, reduce the heat to minimum, add the nutmeg, mix, and cover. Simmer over low heat for 3 hours, stirring occasionally. If the liquid evaporates, replenish with water.
- 10In a large pot, bring 3 liters of water to a boil with 3 tablespoons of salt. When boiling, add the tagliatelle pasta and cook until al dente according to the package instructions.
- 11While the pasta is cooking, heat the Bolognese ragu in a pan.
- 12Transfer the cooked pasta directly to the ragu. Add a little of the pasta cooking water and mix thoroughly.
- 13Serve sprinkled with freshly grated Parmesan cheese.
