TLDR;
This video provides a detailed guide to making authentic Tagliatelle Bolognese, emphasizing the importance of high-quality ingredients and proper technique. It covers everything from preparing the ragu with three types of meat and a finely diced sofrito, to making fresh pasta from scratch. The video also highlights common mistakes in Bolognese recipes and offers tips for optimizing flavor and texture.
- Authentic Bolognese is meat-based, not tomato-based.
- Long cooking times (2-3 hours minimum) are crucial for flavor concentration.
- Fresh, homemade pasta significantly enhances the dish.
Introduction [0:00]
The video starts with New Year's greetings and introduces Tagliatelle Bolognese as a dish that embodies happiness, good food, and togetherness. The host aims to restore the nobility of this famous recipe, which has often been simplified and cheapened over time. He clarifies that the authentic Bolognese is not just a simple tomato sauce with minced beef but a complex ragu.
Preparing the Ragout [2:17]
The host emphasizes using the term "ragout" to accurately describe the dish, which involves meat simmered for hours with vegetables in broth. He advises cutting the vegetables (carrots, onions, celery) as finely as possible to ensure they cook quickly and bind well with the other ingredients. Uniformity in vegetable size is also important for even cooking. Garlic is grated finely and added to the sarito.
Selecting and Preparing the Meat [4:01]
Three different cuts of meat—panchetta, pork loin, and hanger steak—are selected for flavor, texture, and fat content. The panchetta is cut into small cubes to infuse its flavor and fat into the preparation. The pork loin and hanger steak are ground, with the host recommending a medium grid for the mincer to avoid a paste-like consistency. Separate containers are used for each meat type due to separate cooking.
Cooking the Meat and Sofrito [5:44]
The panchetta is added to a cold casserole dish without additional fat, allowing it to release its fat and grill. The beef is then added and seared on high heat to create a nice coloring and fond. The pork is cooked next, taking care not to burn it. After setting aside the meats, olive oil is added, and the sofrito is sautéed until the onions and celery are translucent, which helps to deglaze the cooking juices.
Combining Ingredients and Simmering [7:12]
The panchetta, beef, and pork are added back to the casserole with tomato paste for color and depth. The mixture is deglazed with white wine, and the cooking juices are scraped from the bottom of the pan. Tomato and beef broth are added, along with a bouquet garni (bay leaf and thyme) and a parmesan crust for extra flavor. The ragu is seasoned with salt, pepper, and Espelette pepper, then simmered on low heat for at least 3 hours, stirring regularly.
Making Homemade Pasta [8:42]
The host guides viewers through making fresh pasta using flour, eggs, and salt. The key is one whole egg per 100g of flour. After mixing the ingredients, the dough is kneaded for 10 minutes until it becomes elastic and supple. The dough is then rested in a freezer bag or plastic film for at least 30 minutes at room temperature.
Forming and Cutting the Tagliatelle [10:26]
The rested dough is cut into pieces and flattened before being passed through a rolling mill, starting at the widest setting and gradually decreasing the thickness. The dough is folded after the first pass to create a rectangle. The pasta is thinned to notch 6 or 7, depending on preference. The tagliatelle are cut using a specialized utensil or by rolling and thinly slicing the pasta sheets with a knife. The fresh pasta nests are dusted with flour to prevent sticking.
Cooking and Serving the Pasta [12:19]
The ragu is heated in a pan, and the fresh tagliatelle are cooked in salted boiling water for 3-4 minutes. Pasta cooking water is added to the sauce to help it bind to the pasta. The cooked pasta is then tossed with the sauce, and freshly grated parmesan cheese is added. The dish is served hot, garnished with olive oil and more parmesan.
Final Thoughts and Metro Bolododo [13:59]
The host expresses his love for both cooking and eating this recipe, highlighting its incredible flavor. He also mentions a spicy sauce inspired by Bolognese, called "Metro Bolododo," and provides a link to its preparation video. He encourages viewers to like, share, and subscribe for more recipes.