Tagliatelle Bolognese

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil

Chef Bob Ryan of St. Cecilia | Atlanta

“I love using Sherry Vinegar from Spain in food. In fact, it’s typically the only vinegar I have at home. It brightens any dish with an elevated, nuanced flavor and really balances out some of the funky flavors going on in our bolognese recipe.” - Bob Ryan

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Adapted by StarChefs | april 2023

INGREDIENTS

Tagliatelle:
700 grams 00 flour
1 gram ascorbic acid
440 grams egg yolks
2 eggs
20 grams extra virgin olive oil
20 grams whole milk

Bolognese:
400 grams extra virgin olive oil
100 grams thinly sliced garlic
10 grams chile flakes
500 grams diced yellow onion
Salt
500 grams tomato paste
500 grams red wine
225 grams Jerez Vinegar PDO
5 kilograms pork fennel sausage 
1 kilogram chicken livers
1½ kilograms ‘nduja
3 kilograms heavy cream

To Assemble and Serve:
Butter
Grated Aged parmesan
Basil

METHOD

For the Tagliatelle:
In a bowl, combine flour and acid. Set aside. In a separate bowl, combine egg yolks, eggs, olive oil, and milk. Stir dry ingredients into wet ingredients. Transfer mixture to the bowl of a stand mixer fitted with a hook attachment. Knead dough 10 minutes. Let rest 1 hour. Using a pasta roller, roll out the dough. Pass sheets through a tagliatelle cutter and transfer to a floured tray. Cover with a damp towel. 

For the Bolognese:
In a rondeau over medium flame, heat 200 grams oil. Add garlic and toast until garlic is lightly browned. Add chile flakes, onion, and a pinch of salt. Cook until onions are translucent. Stir in tomato paste and continue to cook until tomato paste darkens. Deglaze pan with red wine and vinegar. Reduce heat and cook until liquid is nearly evaporated. Set aside. In a large rondeau over medium flame, heat remaining 200 grams olive oil. Add sausage and cook until caramelized. Add livers and ‘nduja. Cook until livers are cooked through, breaking meat apart with a rubber spatula. Add cream and reserved garlic-onion mixture to the pot. Cook until a ragu consistency is achieved. Remove from heat, taste, and adjust seasoning. Keep warm.

To Assemble and Serve:
Bring a pot of salted water to a boil. Cook Tagliatelle until al dente. Strain and toss with butter. Transfer pasta to a serving bowl. Spoon Bolognese over top and garnish with parmesan and basil.

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