Ancient Bolognese Sauce with Tagliatelle

For the meat

1. Preheat the oven to 480°F (250°C).

2. Trim and slice the beef chuck into large cuts.

3. Trim the external connective tissue from the beef cheeks, leaving them whole.

4. Season all the meat cuts generously with Bolognese brine.

5. Roast the meat in the oven until well seared on the outside, about 20 minutes.

   High-temperature searing seals the juices inside without drying the meat before the long braise.

6. Cut the seared beef chuck into uniform cubes.

7. Chop the tripe into small pieces.

For the soffritto

8. Finely mince the onions.

9. Cut the celery and carrots into a fine brunoise, about 1 cm in size.

For the tagliatelle

10. Roll out the fresh pasta dough evenly using a rolling pin.

11. Dust the dough sheet lightly with flour, fold it onto itself, and slice into tagliatelle strands using a large chef's knife.

12. Unfold and gather the tagliatelle into individual nests.

For the sauce

13. In a large braising pan or tilting tilting skillet, cook the bacon over medium heat until it starts rendering fat.

14. Add the prepared soffritto (onions, celery, carrots) and sauté until softened, 8–10 minutes.

15. Add the cubed beef, beef cheeks, tripe, and chicken livers to the pan.

16. Stir in the tomato paste and pour in red wine to cover the mixture.

17. Season with salt, cover, and let simmer overnight at 185°F (85°C) for 16 to 17 hours until the meat completely softens into a rich, stew-like ragù.

    Then 960 min of waiting

For the assembly

18. Bring a pot of salted water to a boil and cook the fresh tagliatelle for 1 1/2 to 2 minutes.

    Then 2 min of waiting

19. Transfer the cooked tagliatelle directly into a skillet containing a portion of the heated ragù.

20. Add a splash of pasta cooking water and toss continuously over heat to finish cooking the pasta in the sauce, 1–2 minutes.

21. Remove from heat, add a generous handful of grated Parmesan cheese, and toss to emulsify into a creamy dish.

22. Plate the tagliatelle by twirling into a stack, spoon extra meat and sauce on top, and serve.

23. This historic recipe uses hand-chopped less noble cuts (beef chuck, cheek, tripe, livers) instead of minced meat, braised slowly overnight to achieve a thick, stew-like texture.