Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle With Bolognese Meat Sauce

2 faves
More from this source
Serious Eats


Add a comment


1 tablespoons vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing with the pasta

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus ΒΌ pound ground pork, preferably from the neck or Boston butt)


Freshly ground black pepper

1 cup whole milk [I used 2 %]

Whole nutmeg for grating

1 cup dry white wine [I used red]

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice

1 1/4 to 1 1/2 pounds pasta

Freshly grated parmigiano-reggiano at the table

1 cup unbleached flour (Italians use 00/doppio zero flour, which has less gluten than American all-purpose flour, but Hazan says unbleached all-purpose is fine; she also says that semolina flour is appropriate only for factory-made pasta and will frustrat

2 large eggs

You might also like

Taglierini with scallops, courgettes, tomatoes...
Chef: Theo Randall
Smoked salmon & rocket tagliatelle
Roast tomato & pesto tagliatelle
Salmon & pea tagliatelle
Chilli prawn tagliatelle
Tagliatelle with prawns, Parma ham and parsley
Chef: Theo Randall
Turkey meatballs
Broccoli, walnut & chilli pasta
Spicy Seafood Pasta
Chicken pasta with parsley dressing