Our Recipe for Tagliatelle with Bolognese Sauce is Perfect for a Weeknight

Byamazingfoodstv


Julia proves that you can make hearty, comforting Tagliatelle with Bolognese, even on a weeknight.

Get the recipe for Weeknight Tagliatelle with Bolognese Sauce:
Buy our winning Dutch oven:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

27 Comments

  4. Not a Bolognese, not even close. Pancetta, no! Beef stock, no! Cheese during cooking, no! Leaving out whole tomatoes, puree or passata, definitely no! If you want a quick weeknight meat sauce, make this but don't call it Bolognese. It's more like a chop meat watery stew. ATK, you guys have a habit of changing and manipulating classic, traditional recipes, which is fine just don't say that they are an improvement or better than the original, which you often do.

  6. I have worked in the food industry most of my life and everything has progressed I'm wondering why she doesn't use gloves and if you don't understand Just think how much stuff is under her ring her wedding ring Pieces of crud dead skin Mold residue etc

  23. Tried it with salted store beef broth. Once reduced though the sauce was way too salty. Fortunately I cooked my pasta in unsalted water half the time than recommended on the box & disaster was avoided. I plan to make try it again this week but I’ll use unsalted beef broth this time.

  26. I’ve been cooking for 60 years (already?) and looking for a genuine Bolognese. I tried hundreds of recipes over the course of my life but none came close. I understood why watching Lidia Bastianich cooking her Bolognese: milk! Unfortunately I really, really hate milk. So that was that. But your Bolognese doesn’t require any while respecting Lidia’s method plus this one little trick to keep the meat tender once cooked. My only constraint is my medical condition, which, among limitations, prevents me to stand on long. Your recipe involves much checking and stirring while standing close to the stove for way longer that my back allows me to do. So I’ll have to come up with a realistic alternative to try this recipe.
    By the way, I wonder why your shows don’t take into account viewers with mobility or strength issues. For instance those Dutch Ovens are so heavy I cannot handle them empty, let alone full. I know we’re not the majority but I figure others would like it as well. From Canada, M

Leave a Reply