Gennaro Contaldo's Traditional 'Spaghetti' Bolognese Ragu Recipe | Citalia - Gennaro Contaldo’s Traditional ‘spaghetti’ Bolognese Ragu Recipe

Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video.

Originating from Bologna, this dish is traditionally made with handmade tagliatelle and known as tagliatelle alla Bolognese instead of spaghetti Bolognese as we know it in the UK. In this version of the recipe, Gennaro keeps things simple, using minimal ingredients to maximum effect.

You can also find out how to make pasta dough and tagliatelle from scratch in this video:

https://www.youtube.com/watch?v=XQulyZHJ8yY&feature=youtu.be
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TAGLIATELLE ALLA BOLOGNESE
Gennaro Contaldo’s Tagliatelle with Classic Bolognese Ragu

Ingredients
4 x servings

45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons double-concentrated tomato puree
200ml stock
400g tagliatelle – fresh or dried

Method
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate. Dilute the tomato puree in a little of the stock and stir into the meat. Reduce the heat to low, cover with a lid and cook on a gentle heat for two hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.

Remove from the heat and serve with freshly cooked tagliatelle.

Learn how to make Gennaro’s fresh tagliatelle here: https://www.youtube.com/watch?v=XQulyZHJ8yY