There are many dishes we’ve discovered and have fallen head over heels with at Eataly. The wildly popular food destination located in the Yorkville area of Toronto brings the freshest of ingredients and Italian flavours for hungry locals and visitors. Whether you dine in, take out or grab ingredients to make your own, there’s always that welcoming feeling in everything they do. Nonna approved “comfort foods” from pizzas to pastas is what you’re met with here and Eataly’s signature Tagliatelle alla Bolognese dish is one we crave often. Yes you can buy the famous sauce in their grocery section and don’t forget their fresh house made pastas! But we’ve got our hands on the recipe that features the rich and meaty ragú sauce. We highly recommend making lots and even sharing with a neighbour. They will love you for it!
Tagliatelle alla Bolognese
(Tagliatelle with Bologna-style Ragù)
Recipe courtesy of Eataly
Yield: 4 servings
For the pasta:
1 pound egg tagliatelle (use dry or make fresh dough)
Grana Padano cheese, for serving
Coarse sea salt, for pasta water
For the ragù:
Using a Eataly’s traditional ragù:
1½ cups of ragù alla bolognese
Extra virgin olive oil, to taste
1 clove garlic
OR to make your own sauce
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 small yellow onion, minced
1 small carrot, minced
1 rib celery, minced
1 tablespoon garlic, minced
4 ounces ground veal
4 ounces ground pork
4 ounces ground beef
¼ cup tomato paste
¼ cup white wine
¼ cup chicken or beef stock
Fine sea salt, to taste
To prepare the ready-made ragù:
In a large skillet, heat the garlic in a drizzle of extra virgin olive oil. When it becomes fragrant, remove and discard. Add the ragù, and heat over medium until simmering.
To make your own ragù:
In a heavy Dutch oven or large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the onion, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the carrot, celery, and garlic, and cook, stirring frequently, until softened and fragrant, about 2 minutes more.
Crumble the veal, pork, and beef into the pot. Season with fine sea salt. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown, about 5 minutes. Spoon out and discard some of the rendered fat, but leave enough to cover the bottom of the pan. (This will depend on the meat you’re using: there may not be an excessive amount of fat.)
Add the wine, and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated, about 6 minutes.
Decrease the heat to low, add the tomato paste, stir to combine, and cook, stirring frequently, for 20 minutes. Season to taste with salt and pepper. Add the stock and adjust the heat if necessary to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer. Taste the sauce, adjust the seasoning if necessary, and remove from the heat.
To cook the pasta:
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with coarse salt and add the pasta. Cook a few minutes less than package instructions if dry or until the pasta rises to the surface if fresh.
When the pasta is cooked, drain it in a colander, preserving a small amount of the cooking water. Transfer immediately to the saucepan, and toss vigorously to combine and allow the pasta to cook a final minute in the sauce. If needed, add a small amount of the cooking water, to loosen the sauce.
Serve immediately with the grated cheese on the side.
*recipe printed with permission from Eataly Canada.