Ristorante La Scuderia
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 300g flour
  • 3 eggs

For the meat sauce

  • 200g minced beef
  • 100g lean minced pork
  • 50g sausage
  • 150g tomato sauce
  • 80g chopped onion
  • 60g chopped carrot
  • 40g chopped celery
  • 20g butter
  • 200ml meat stock
  • 100ml white wine  
  • salt and pepper
Accompanying wines:
Romagna DOCG Albana

Tagliatelle with Bolognese sauce

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the meat sauce: clean and wash the onion, carrot and celery and chop finely. Sweat in a pan and allow to brown for a few minutes. Crumble the sausage and add to the vegetables along with the minced beef and pork, mixing together well. After 4-5 minutes add the wine, allow to evaporate and then add the tomato pulp. Season with salt and pepper to taste and continue to cook for about 2 hours, stirring occasionally and adding stock if necessary.

For the tagliatelle: place the flour on a pastry board and form a well in the centre. Crack the eggs into the centre of the well and use a fork to incorporate the flour, forming a smooth, uniform dough. Flour the pastry board and roll the pasta out until fairly thin. Cut the pasta into 5mm-wide ribbons.

Cook the tagliatelle in plenty of boiling water and drain after a few minutes. Toss in a pan with the meat sauce. Serve, adding a generous sprinkling of grated Parmesan cheese.



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