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Life at Toast Blog

Together we stay Toasty: A recipe for Tagliatelle Bolognese

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Sean T.
Sales Development Representative

Formerly the Executive Chef of 21 Greenpoint in Brooklyn, NY.


Chef’s Notes:

Wellbeing comes in many forms. Our initial thoughts when seeing the word put in the context of food are likely “low carb”, “low fat”, or maybe simply “fruits and vegetables.” This recipe is none of those. This recipe focuses on another facet of wellbeing: JOY. I’m sure we’d all agree that in times like these, despite the calorie count, a little joy is due.


I learned this very simple, very traditional recipe for Tagliatelle Bolognese in Bologna. Bologna is incredibly interesting, and, in my opinion (and many, many others’), one of the true epicenters of food in Italy. There are a thousand different versions of this recipe, but to me, this is the most true. No herbs, no stock, no seasoning other than salt, pepper, and a bit of Italian wine. 


Pro tip, don't skimp on getting the real good Parmigiano for the top. It adds an incredible creaminess to the dish!

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Yield: 3 Liters or about 3 qt containers | Prep Time: 30 minutes | Cooking Time: 8-12 hours 

Supplies:

gram scale (optional but helpful to get the chef-iest results)

wooden spoon

large thick-bottomed pot


THE SAUCE


Ingredients: 

1 medium sized white onion (small dice)

4 celery stalks

3 regular sized carrots 


500g (approx 18 oz.) ground pork

300g (approx 11 oz.) ground beef

300g (approx 11 oz.) ground veal


1 liter (24 oz.) tomato passata DOP

400g (approx 14 oz.) peeled tomatoes DOP

150g (approz 5.5 oz.) tomato paste DOP 

Note: DOP = Denominazione d' Origine Protetta or Protected Designation of Origin. Look for this on your tomatoes! 


200ml (.8 cups) red or white Italian wine (your choice)

200ml (.8 cups) whole milk

Extra Virgin Olive Oil

Salt and pepper 

Water


Method:

Start by making your sofrito (sauce of tomatoes, onions, peppers, garlic, and herbs) with the vegetables over medium heat in a large thick-bottomed pot. Lots of olive oil, salt and pepper. Cook the onions slightly first, then add the carrots and celery. Don’t overcook, you’re just looking to bring the flavors together. 5-6 minutes max. Remember, this sauce is going to cook for hours so the vegetables will get cooked all the way through later. 
Once the sofrito is ready, add 100ml of wine and cook off the alcohol
When the wine has cooked off, add the three ground meats. Using a wooden spoon, break the meat up as it cooks. Season with salt and pepper again. Cook until the meat is browned and water has evaporated. 
Add the other 100ml of wine. 
Add tomatoes in all forms – peeled, paste, and passata – and break up the tomatoes as you did the meat. 
Cook on the very lowest heat with the lid off for 3-4 hours, stirring every 20-30 minutes, until the sauce begins to look dry, then add some water. The idea here is that you’re extending the cooking time. It’s really just a slow, open topped braise. Keep doing this over the course of about 8-12 hours. The longer you cook the sauce the better it is. After the 8-12 hours are up and your sauce (and likely your whole house) is smelling incredible, kill the heat and add the milk. Then taste for salt.

THE PASTA


Ingredients: 

100g of 00 Antimo Caputo Pasta Flour per portion

1 egg per portion


Method:

For the pasta: Using a gram scale weigh 100g of 00 Antimo Caputo Pasta Flour for every portion of pasta you’d like to serve. For four portions, weigh 400g of flour. For every 100g of flour you’ll need 1 egg. Whisk your eggs and with your flour on your counter or in a bowl, make a well in the center for the eggs to sit in. Slowly whisk the flour into the eggs using a fork, and then your hands until all the flour and eggs are incorporated. Knead for at least ten minutes, then let rest, covered in the refrigerator until it’s time to roll it out. Overnight is best. Roll out your pasta using a pasta roller and cut into ¼” - ½” lengths. 


To Serve:


Toss a bit of the Bolognese sauce with some fresh tagliatelle in a pan and heat through. Garnish with some freshly grated Parmigiano Reggiano. Remember never to use too much sauce in your pasta. Sauce is a condiment.


Your Bolognese should last up to 5 days in the refrigerator, but it’s ok to freeze some in a freezer bag and pop it back out on a rainy or snowy day and serve with pasta, polenta or bread and butter!

 

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