Photo: Sorin Gheorghita
Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce
16 ingredients
2 heaping cups, for about 6 servings/1 1/2 cups pasta
openrecipes
Estimated Nutrition (whole recipe, rough)
1785
Calories
92g
Protein
71g
Fat
183g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoons vegetable oil
- 3 tablespoons butter plus 1 tablespoon for tossing with the pasta
- 1/2 cup chopped onion
- 2/3 cup chopped celery
- 2/3 cup chopped carrot
- 3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus ¼ pound ground pork, preferably from the neck or Boston butt)
- Salt
- Freshly ground black pepper
- 1 cup whole milk [I used 2 %]
- Whole nutmeg for grating
- 1 cup dry white wine [I used red]
- 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 1/4 to 1 1/2 pounds pasta
- Freshly grated parmigiano-reggiano at the table
- 1 cup unbleached flour (Italians use 00/doppio zero flour, which has less gluten than American all-purpose flour, but Hazan says unbleached all-purpose is fine; she also says that semolina flour is appropriate only for factory-made pasta and will frustrat
- 2 large eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes