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Tagliatelle Bolognese
A classic Piedmont‑style Tagliatelle Bolognese made with veal and pork mince, pancetta, aromatic sofrito and a slow‑cooked tomato‑stock sauce. Jamie Oliver’s method seals the meat for a rich, velvety ragù that clings perfectly to fresh tagliatelle.
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Critical Success Points
- • Seal the meat properly to avoid a watery sauce
- • Simmer the ragù gently for a full hour to develop flavor
- • Use reserved pasta water to bind the sauce to the tagliatelle
Safety Warnings
- • Handle hot oil and boiling water with care to avoid burns
- • Use oven mitts when moving hot pots
- • Be cautious when deglazing with wine – steam can rise quickly
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