Bolognese noodles are one of those classic pasta dishes, very cherished by people from Buenos Aires. During many times they were one of those meals eaten every Sundays at home. In restaurants you have homemade versions, with different kinds of pasta. Minced meat is the key ingredient of their sauces and flavors.
for 5 portions
| 1 unit | ONION |
| 2 cloves | GARLIC |
| 500 g. | MINCE MEAT |
| n/a | OLIVE OIL |
| n/a | SALT AND PEPPER |
| n/a | FRESH THYME |
| 500 g. | TOMATOES |
| 250 g. | TOMATOES PURÉE |
| 500 g. | FLOUR |
| 6 units | YOLKS |
| 3 units | WHOLE EGGS |
| 200 g. | SBRINZ CHEESE |
| 50 g. | WATER |
| 15 g. | SALT |
| 15 g. | OLIVE OIL |
Sauce
Sauté onion and chopped garlic in olive oil. Add the minced meat and let it cook, add thyme, tomatoes cut in thick pieces (concassé) and the tomato purée. Cook at low heat during 45 minutes approximately. Put salt and pepper.
Pasta
Make a mass like an elastic and flat bun. Let it rest for 30 minutes. Stretch and cut tagliatelle of 13 mm. width. Boil in water with a pinch of salt till pasta is “al dente”. Remove from water and pour a little jet of oil.
*Presentation * With the help of a carving fork, make a ringlet with the tagliatelle. On top pour sauce and grate Sbrinz cheese with a microplane grater over the sauce.
The most traditional dish of the Italian city of Bologna, there is no doubt, is pasta: tagliatelle with ragú (with a sauce meat-based). When this came to Argentina with immigrants it was known as Bolognese tagliatelle.
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