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Tagliatelle Ragu Bianca (White Bolognese)
1 u 10 minVoor 4Nutri-Score C€€
C
1 u 10 min
1 u 10 minTagliatelle Ragu Bianca (White Bolognese)
recept van
Mauro Bortignon
@bortipastabar
7 recepten
15 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
butter (for the ragu and for finishing the pasta)Zuivel50 g
extra virgin olive oilVoorraadkast30 ml
ground beef (80% lean, 20% fat)Vlees500 g
white wineDranken100 ml
onion (finely chopped)Groente en fruit1 stuk
carrot (finely chopped)Groente en fruit1 stuk
celery (finely chopped)Groente en fruit1 stuk- sage (fresh leaves)Groente en fruit4 stukken
bay leavesKruiden en specerijen2 stukken
saltKruiden en specerijen8 g
black pepper (freshly ground)Kruiden en specerijen2 g
beef bone brothVoorraadkast400 ml
fresh tagliatelleGranen400 g
per portie
Voedingswaarden
651kcal
- Koolhydraten
- 75 g
- Eiwitten
- 29 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Soeppan
wooden spoon
stap voor stap
Bereiding
- Stap 1
Sear the beef
- Melt the butter with the extra virgin olive oil in a pan.
- Add the ground beef and brown it well over high heat.
- Stap 2
Deglaze with wine
- Pour in the white wine and let it evaporate completely.
- Stap 3
Add the vegetables and herbs
- Add the onion, carrot and celery and let them soften.
- Add the sage, bay leaves, salt and pepper.
- Stap 4
Simmer the ragu
- Pour in the beef bone broth.
- Cover and cook gently, stirring from time to time.
- Stap 5
Cook the tagliatelle
- Salt the boiling water and cook the fresh tagliatelle until al dente.
- Keep a little cooking water aside.
- Stap 6
Toss and serve
- Melt a little butter in a pan, add the ragu and the drained tagliatelle.
- Loosen with a splash of cooking water and toss until glossy.
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