Bolognese

Bolognese, the way we make it

For the Soffritto

Ingredients

• 250g yellow onion, small dice
• 175g carrot, small dice
• 175g celery, small dice
• 60ml extra virgin olive oil
• 4g kosher salt

Instructions

1. 1

   Heat olive oil over medium-low. Add onion, cook 5 minutes until soft.

2. 2

   Add carrot and celery. Season. Cook 10–12 minutes until completely soft and jammy.

3. 3

   Use immediately or refrigerate up to 5 days.

For the Bolognese

Ingredients

• 600g soffritto (from above)
• 200g pancetta slab, small dice
• 1,500g 80/20 ground beef
• 700g ground pork
• 700g ground veal
• 350ml dry red wine
• 350ml whole milk
• 120g tomato paste
• 800g San Marzano DOP whole tomatoes, hand-crushed
• 28g kosher salt
• 4g black pepper

Instructions

1. 1

   Render pancetta over medium 8 minutes. Raise heat, add all three meats, let crust without stirring 3–4 min, then break apart and brown fully, 12–15 minutes.

2. 2

   Add soffritto, cook 3 minutes. Add tomato paste, caramelize 2 minutes.

3. 3

   Add wine, reduce until absorbed. Add tomatoes and seasoning.

4. 4

   Simmer uncovered 3.5–4 hours, stirring every 30 minutes.

5. 5

   Stir in whole milk in last 30 minutes. Adjust salt.

For the Fresh Tagliatelle

Ingredients

• 300g 00 flour
• 100g semolina flour
• 4 large egg yolks
• 2 whole large eggs
• 1 tsp extra virgin olive oil
• Pinch of kosher salt

Instructions

1. 1

   Combine flours, make a well, add eggs, oil, salt. Work into a dough.

2. 2

   Knead 8–10 minutes until smooth. Wrap and rest 30 minutes.

3. 3

   Roll to setting 5 or 6. Cut tagliatelle-width — about 6–7mm wide, flat ribbons.

4. 4

   Dust generously with semolina. Nest loosely into portions. Use immediately or dry up to 2 hours.

5. 5

   Note: Tagliatelle should be wide enough to fully coat with sauce — this is the width the Bolognese was designed for.

To Assemble

Ingredients

• Fresh tagliatelle (from above)
• Bolognese (from above), warmed
• Parmigiano-Reggiano DOP, for shaving
• Basil oil
• Kosher salt, for pasta water

Instructions

1. 1

   Salt boiling water aggressively.

2. 2

   Warm Bolognese in sauté pan. Loosen if needed.

3. 3

   Cook tagliatelle 2–3 minutes. Pull just shy of al dente.

4. 4

   Transfer to pan. Toss 45–60 seconds. The flat ribbons should be fully coated.

5. 5

   Plate loosely in warmed bowls — tagliatelle nests naturally, don't compress it.

6. 6

   Shave Parmigiano across the top. Finish with basil oil drops. Serve immediately.

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