Tagliatelle Bolognese

116
116
80°C (176° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

Ragu

  • 1 TBSP Butter
  • 1 TBSP Extra Virgin Olive Oil
  • 6 oz Pancetta, Finely Chopped
  • 1 Spanish Onion, Finely Chopped
  • 1 Carrot, Finely Chopped
  • 1 Stalk Celery, Finely Chopped
  • 1 Clove Garlic, Minced
  • 4 oz Tomato Paste
  • 6 oz Dry White Wine
  • 1 Cup Whole Milk
  • 1 lb Lean Ground Beef
  • 1 lb Ground Pork
  • ¼ tsp Fresh Ground Nutmeg
  • 1 tsp Ground White Pepper
  • 1 Bay Leaf
  • Salt

Pasta

  • 8 oz Dry Tagliatelle Pasta
  • 2 TBSP Parsley, Finely Chopped
  • 1 TBSP Butter
  • ¼ Cup Freshly Grated Parmigiano Reggiano (about 2 oz)

Comments

IB
Ivan Beacco
It sounds extremely interesting applying sous vide cooking to such a traditional recipe, but I was wondering what noticeable differences are between this and the classic 2 hrs stove top especially since the meat has been browned before hand. Kudos nonetheless for the out of the box attitude, love that!
over 3 years ago
LN
Lynn Neal
What temp is the sous vide?
over 1 year ago

Directions

  1. Heat butter, olive oil, and pancetta over medium heat in a large pot and cook until pancetta begins to render, about 1 minute.
  2. Add onion, carrot, celery, and garlic and continue cooking, stirring occasionally, until completely softened and light golden brown, about 10 minutes.
  3. Stir in tomato paste and cook 1 minute more before adding the wine.
  4. Simmer wine 1 minute, then add milk, pork, and beef.
  5. While continuing to cook, break apart the meat until it has lost its raw color and been broken down into small pieces, then remove from heat.
  6. Add nutmeg, white pepper, bay leaf, and salt to taste, then seal in a freezer-safe zip bag using the water displacement method.
  7. Lower into Nomiku bath and cook for 5 hours.
  8. Remove bag from bath.
  9. To assemble the dish, heat 2 cups of the ragù in a large skillet over medium low heat.
  10. Cook pasta in boiling salted water according to package instructions.
  11. Drain pasta, saving ½ cup of the cooking water.
  12. Add pasta to the skillet with the sauce and toss together (still over medium low heat) with the parsley, butter, half of the cheese, and a splash or more of the pasta water to loosen if the mixture seems too dry.
  13. Divide pasta between four plates and sprinkle with the remaining cheese. Mangia!

Comments

IB
Ivan Beacco
It sounds extremely interesting applying sous vide cooking to such a traditional recipe, but I was wondering what noticeable differences are between this and the classic 2 hrs stove top especially since the meat has been browned before hand. Kudos nonetheless for the out of the box attitude, love that!
over 3 years ago
LN
Lynn Neal
What temp is the sous vide?
over 1 year ago