✦ Featured
Le Chaudron recipe
Tagliatelles à la bolognaise
Tagliatelle with slow-cooked Bolognese
⏱ 75 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)fresh homemade pasta
500 g (18 oz)ground beef (85% lean)
200 g (7 oz)pancetta or smoked lardons
800 g (28 oz)canned peeled tomatoes
2 tbsptomato paste
2yellow onions
2carrots
2 sprigscelery
4 clovesgarlic
200 ml (¾ cup)full-bodied red wine
300 ml (1¼ cups)beef stock
100 ml (½ cup)whole milk
4 tbspextra-virgin olive oil
80 g (3 oz)grated Parmesan
1 tbspdried oregano
2 leavesbay leaf
1bunch of fresh basil
1 tspfine salt
1 tspfreshly ground pepper
- 500 g (18 oz) fresh homemade pasta
- 500 g (18 oz) ground beef (85% lean)
- 200 g (7 oz) pancetta or smoked lardons
- 800 g (28 oz) canned peeled tomatoes
- 2 tbsp tomato paste
- 2 yellow onions
- 2 carrots
- 2 sprigs celery
- 4 cloves garlic
- 200 ml (¾ cup) full-bodied red wine
- 300 ml (1¼ cups) beef stock
- 100 ml (½ cup) whole milk
- 4 tbsp extra-virgin olive oil
- 80 g (3 oz) grated Parmesan
- 1 tbsp dried oregano
- 2 leaves bay leaf
- 1 bunch of fresh basil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the soffritto: very finely dice the 2 onions, 2 carrots and 2 celery stalks, 3 mm (⅛ in) — the heart of a true Bolognese.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Remove the germ from the 4 garlic cloves and crush them. Cut the pancetta into 1 cm (⅜ in) pieces.
- Heat 3 tbsp of olive oil in the large cast-iron Dutch oven over medium heat and cook the pancetta for 5 minutes until golden.
- Add the soffritto and cook over medium-low heat for 15 minutes, stirring often, until very soft — crucial for depth of flavor.
- Turn up the heat, add the beef and break it up with a wooden spoon. Cook for 10 minutes, stirring, until browned and dry. Add the garlic and cook 1 minute.
- Deglaze with the red wine and reduce for 5 minutes. Add the tomato paste, oregano and bay leaves and stir for 2 minutes.
- Add the tomatoes, crushed with a fork, with their juice and the hot stock. Season and bring to a simmer. Partly cover and cook over very low heat for 2 hours, stirring now and then.
- Stir in the whole milk 30 minutes before the end — it softens the acidity and enriches the sauce. Cook the tagliatelle for 3 minutes until al dente and serve topped with the sauce, Parmesan and basil.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.