Tagliatelle

These long, flat, and slightly narrow noodles come from Emilia-Romagna and Marche. According to legend, a chef in Bentivoglio invented tagliatelle in honor of Lucrezia Borgia in 1487. He cut the pasta into long strips to resemble her blonde hair. While that story might be romantic, it’s likely that tagliatelle is centuries older. One mention of a precursor to this ribbon pasta appears in a 1338 encyclopedia of foods from the Emilia-Romagna region. *Source: https://matadornetwork.com/read/every-italian-pasta-explained/* Recipe: Easy Bolognese *Source: https://themodernproper.com/easy-bolognese*

prep time

10 min.

cook time

45 min.

servings

Tags:beef pork food garlic

instructions

step 1

Sauté the carrots, celery and onion. Stir in the pork and beef.

step 2

Pour in your jar of marinara sauce. Simmer! Over the course of just 30 minutes, the sauce will thicken and cook down, and your whole kitchen will smell incredibly good.

step 3

When the sauce has reached your desired thickness, stir in the heavy cream.

step 4

Boil some water for pasta during the last 30 minutes of that simmer, so that you've got perfectly al dente pasta ready to go when the Bolognese is done.

step 5

Mangia!

ingredients

1 package of tagliatelle

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

Carrots, celery, onion

1/2 cup heavy cream

1 lb ground been and ground pork

Your favorite Marinara sauce

tools

large pot

measuring spoons

measuring cups

large sauce pan