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Le Chaudron recipe
Tagliatelles fraîches à la bolognaise
Fresh tagliatelle bolognese
⏱ 45 minServes 4Medium620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
400 g (14 oz)ground beef15% fat
400 g (14 oz)canned crushed tomatoes
1yellow onion150 g (5 oz)
1carrot80 g (3 oz)
100 ml (½ cup)red wine
40 g (1½ oz)grated Parmesan
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 400 g (14 oz) ground beef 15% fat
- 400 g (14 oz) canned crushed tomatoes
- 1 yellow onion 150 g (5 oz)
- 1 carrot 80 g (3 oz)
- 100 ml (½ cup) red wine
- 40 g (1½ oz) grated Parmesan
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and finely chop the onion and carrot and sweat for 5 minutes in the sauté pan with a drizzle of olive oil.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Add the ground beef, break it up with a wooden spoon and brown for 6 minutes.
- Add the red wine, reduce for 3 minutes, then add the crushed tomatoes and season generously.
- Cover and simmer over low heat for 30 minutes, stirring now and then, until thick.
- Roll out the homemade pasta dough with a pasta machine and cut into 5 mm (¼ in) wide tagliatelle.
- Cook the tagliatelle in plenty of salted boiling water for 2 to 3 minutes until they float.
- Drain, toss gently with the sauce and serve right away with grated Parmesan.
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