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Tagliatelle alla Bolognese Recipe
Tagliatelle alla Bolognese Recipe
Anyway you look at it, the combination of the right pasta with the right sauce makes for a delicious and nutritious Italian dish. Here’s an authentic 'Tagliatelle Alla Bolognese' sourced from renowned Chef Antonio Carluccio (www.antonio-carluccio.co) and the website Eataly (www.eataly.com). Antonio Carlucci uses pancetta in his Bolognese. I've omitted it here because I get amazing pasture-raised veal from a local farmer I know well.
The benefits of the dish are just below the instructions.
In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion, and cook, stirring frequently, until the onion is translucent, about 5 minutes.
Add the carrot, celery and garlic, and cook, stirring frequently, until softened and fragrant (about 2 minutes).
Crumble the veal, pork, and beef into the pot. Season with fine sea salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown (about 5 minutes).
Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using as there may not be an excessive amount of fat.)
Add the wine, and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.
Decrease the heat to low. Add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper.
Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist (about 45 minutes).
Taste the sauce, adjust the seasoning if necessary, and remove from the heat.
To cook the pasta:
Cook the tagliatelle in boiling salted water until al dente. Drain it and mix with the sauce. Serve with authentic parmesan cheese.
Nutritional benefits from this dish:
Pasta - Get your hands on an organic durum wheat semolina. It’s lower in gluten, higher in fiber, protein, B vitamins, magnesium and iron.
Tomato paste - Tomatoes are a very high source of vitamin C and lycopene - an anti-oxidant known to fight many diseases. The vitamin C in the tomatoes will help with the absorption of the iron in the semolina based pasta and the pastured meat.
Authentic parmesan cheese & Pasture raised meat - If sourced correctly, these ingrediants will give you a strong dose of anti-inflammatory and mood boosting Omega 3’s
Olive Oil - High chlorophyll and artery scrubbing extra virgin olive oil not only brings out the flavour of the tomatoes and the garlic, but it also increases the absorption of the disease fighting lycopene from tomatoes andthe powerful immune boosting properties of the garlic and onions.
Garlic & Onions - Allicin is the ingredient that gives garlic and onions their amazing smell, but it’s also the ingredient that gives garlic its magical anti-viral, anti-bacterial, anti-cancerous and immune boosting preventive powers.
Before exposing your garlic to heat, chop and mince your garlic and leave it aside for 10 minutes on your cutting board. That’ll build up and intensify the healing powers in the active compound in garlic. In fact, if you cut your garlic up and expose it to heat right away you’ll get a bit of flavor with no medicinal benefits. So always follow the 10 minute rule to make your food nutritious and delicious.