Tagliatelle with Bolognese Sauce

Name: Tagliatelle with Bolognese Sauce
Ingredients: 1 pound Ground beef (93 percent lean); 2 tablespoons Water; 1/4 teaspoon Baking soda; 1/4 teaspoon Ground black pepper; 6 ounces Pancetta; about 15 pulses (to form a paste) Onion; about 15 pulses (to form a paste) Carrot; about 15 pulses (to form a paste) Celery; 1 tablespoon Extra virgin olive oil; 1 tablespoon Butter; 1/4 teaspoon Brown black pepper; 4 cups (reduced by half to 2 cups) Beef broth; 3 tablespoons Tomato paste; 1 cup Red wine; 1/2 cup Finely grated Parmesan; as needed (egg noodles) Tagliatelle; a gallon Water for pasta; 1 tablespoon Table salt

18 ingredients · from America's Test Kitchen

Ingredients

1 pound Ground beef (93 percent lean)
2 tablespoons Water
1/4 teaspoon Baking soda
1/4 teaspoon Ground black pepper
6 ounces Pancetta
about 15 pulses (to form a paste) Onion
about 15 pulses (to form a paste) Carrot
about 15 pulses (to form a paste) Celery
1 tablespoon Extra virgin olive oil
1 tablespoon Butter
1/4 teaspoon Brown black pepper
4 cups (reduced by half to 2 cups) Beef broth
3 tablespoons Tomato paste
1 cup Red wine
1/2 cup Finely grated Parmesan
as needed (egg noodles) Tagliatelle
a gallon Water for pasta
1 tablespoon Table salt

Watch the original video

Method

The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.

See Foodle Pro — $24 a year Or watch it free on YouTube

Watch the original: “Tagliatelle with Bolognese Sauce” by America's Test Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.