Tagliatelle Bolognese

Tagliatelle Bolognese, a staple of Italian cuisine, has its roots deeply entrenched in Italy’s rich culinary history; this dish’s origins are often associated with the city of Bologna, renowned for its hearty cooking. Tagliatelle, the pasta used in this dish, is a traditional type of egg pasta known for its long, flat ribbons, ideally suited to hold onto the rich and meaty Bolognese sauce.

Why Tagliatelle?

With its long, flat ribbons, tagliatelle is wider than spaghetti and has more surface area, allowing this beautiful pasta to hold and absorb hearty, thicker sauces more effectively. The texture and thickness of tagliatelle provide a better balance with the rich and meaty Bolognese sauce - the pasta is a vehicle for the sauce, and tagliatelle ensures an even coating of BBolognese with every bite.

Even though there are many adaptations of spaghetti bolognese, spaghetti, with its thinner and round shape, is better suited for lighter, oil- or tomato-based sauces because its shape allows it to intertwine with these more fluid sauces, ensuring a good distribution of flavor. The choice of pasta can impact the overall experience of a dish; in fact, in Italian cuisine, pairing pasta shapes with specific sauces is an art form, reflecting a deep understanding of texture and flavor interactions.

The Base of Bolognese: Tomatoes

For preparing Tagliatelle Bolognese, the choice of tomatoes can significantly influence the flavor and quality of the sauce. Ideally, you want to use high-quality, flavorful tomatoes since they form the base of the Bolognese sauce. In this recipe, we opt for high-quality canned crushed tomatoes, which have a natural sweetness that enhances the dish’s flavor without adding extra sugar. However, if you’re looking for an alternative to canned crushed tomatoes, here are some options:

• San Marzano tomatoes: These are a variety of plum tomatoes known for their sweet flavor, firm pulp, low seed count, and low acidity, and many chefs consider them the best tomatoes for making sauces.
• Roma or plum tomatoes: If you’re opting for fresh tomatoes, they are a good choice as they have a meaty texture with fewer seeds and are less watery, making them ideal for a thicker sauce.
• Cherry tomatoes: While not traditional, cherry tomatoes can also be used for a sweeter and slightly tangy sauce, adding a different flavor profile to your Bolognese.

Regardless of the type of tomatoes used, it’s essential to cook them down properly to develop a rich, deep flavor that characterizes a classic Bolognese sauce - the slow cooking process allows the tomatoes to break down and meld their flavors with the other ingredients.

Beef: The Heart of the Dish

The meat used in the traditional Bolognese sauce, and what we opt for in this recipe, is ground beef, preferably with a fat content of around 20%, which might sound high, but remember – fat equals flavor! If you’re looking to use some other kind of meat, here are some possible options:

• Beef chuck: You can use beef chuck for a more textured and flavorful sauce. However, it needs to be ground or finely chopped.
• Mix of meats: Sometimes, a blend of ground beef, pork, and veal is used for added depth of flavor.

Cooking Bolognese

Cooking Bolognese in a Dutch oven? We’ve found it’s a game-changer for this classic Italian dish. Let’s tell you why we love this method! Firstly, with its thick walls and heavy base, the Dutch oven ensures even heat; this means no part of your sauce gets more heat than another - avoiding any burnt surprises. We love how this cookware locks in flavors, slowly melding the herbs, meat, and tomatoes into something truly special.

Here’s a tip we’ve picked up: while your sauce simmers, don’t forget to give it a gentle stir now and then. This simple step ensures everything cooks uniformly. And, if you’re like us, making a big batch of sauce for future meals, the Dutch oven’s size is super handy. Plus, the consistent heat helps thicken the sauce just right - not too watery or thick.

Are you serving sides?

We have some delicious sides that pair nicely with Tagliatelle Bolognese; here are our suggestions;

• Garlic bread: A classic choice; crispy on the outside, soft and garlicky inside, perfect for mopping up that delicious sauce.
• Green salad: A simple salad with a light vinaigrette balances the richness of the Bolognese.
• Roasted vegetables: Think bell peppers, zucchini, and eggplant, roasted to perfection.
• Caprese salad: Fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze for a refreshing side.
• Sauteed spinach: Lightly seasoned with garlic and olive oil, it’s a healthy and flavorful addition.
• Grilled asparagus: A smoky, tender side that adds a nice contrast in texture.
• Steamed broccoli or green beans: Simple, healthy, and a great way to add greens.
• Bruschetta: Toasted bread topped with a mix of diced tomatoes, garlic, and basil for a light and tasty starter.
• Antipasto plate: Selection of cured meats, cheeses, and olives for an Italian touch.