Gennaro Contaldo’s Traditional ‘Spaghetti’ Bolognese Ragu Recipe | Citalia (VIDEO)
Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video.
Originating from Bologna, this dish is traditionally made with handmade tagliatelle and known as tagliatelle alla Bolognese instead of spaghetti Bolognese as we know it in the UK. In this version of the recipe, Gennaro keeps things simple, using minimal ingredients to maximum effect.
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TAGLIATELLE ALLA BOLOGNESE
Gennaro Contaldo’s Tagliatelle with Classic Bolognese Ragu
Ingredients
4 x servings
45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons double-concentrated tomato puree
200ml stock
400g tagliatelle – fresh or dried
Method
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate. Dilute the tomato puree in a little of the stock and stir into the meat. Reduce the heat to low, cover with a lid and cook on a gentle heat for two hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.
Remove from the heat and serve with freshly cooked tagliatelle.
Learn how to make Gennaro’s fresh tagliatelle here: https://www.youtube.com/watch?v=XQulyZHJ8yY
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Where can I go to eat this? I can't cook.
The kitchen of my dreams
man, i had to subscribe- id eat this dudes finger nails- watching this is oddly life affirming
😳
Spagheti with Tagliatelle?
Great recipe.
THERE IS NO SUCH THING AS SPAGHETTI BOLOGNESE, YOU UNCULTURED RETARDS!
This is fine but I'm going to need at least 15 cloves of garlic in mine please!
I also want some fresh coriander, mint and marjoram from out the garden ..
A bit surprised you mix olive oil and butter but otherwise loving it.
The authentic Italian bolognese cooked here is dry and boring, I've cooked it. Cherry tomatoes and passata make it instantly better, it's just a fact
我特别喜欢意大利人把垃圾当美味的自信， 哈哈 。 老爷爷表演得很好 ^_^
The Holy Trinity – carrot onion celery. But wheres the garlic? ground peppercorn? oregano? I cant see flavour complexity without those three too.
Love this guy went here from Jamoe Oliver's video…Love G style and personality ..Went to Vatican, Venice and Milan loved it very similar to Spain…food and culture and sorroundings. Philippine food is the best I've tasted. Food in Spain are FRESH and healthy less salt so not that tasty maybe for some but guaranteed that you ate a natural food that will surely give you vitamins that you need for the day.
what is this? Pancetta to spaghetti bolognese it's a crime
This is the definition of what a muslim cant eat 😂😂😂
Looks good tho
This dago's accent is worse than his food.
Emilia Romagna, region from Ferrari, Maserati, Ducati, Lamborghini, but also famous for the fine mechanics industry such as Bonfiglioli, STM, Meccanica Maggiore, etc… It is heaven!
Fake italian from generic contaldo. spaghetti bolognese is tomate sauce and meatballs. its like saying trump won the election when Hillary won the electoral vote
Hello, as always your dishes are magnificent as the history of eternal City. I just want to ask a ""stupid"" question because 2 hours to cook the meats, onion, carrot, etc. It cannot be done every time which I wish to cook a Bolognese, after the cooking has been finished could I put the remainder (not the spaghetti of course) in the freezer and use it again? And if yes how many days/weeks I could use it.
Thank you in advance
Gennaro – Where can I get plans to build a cookstove like the one in your kitchen? The food you prepare is amazing!!!