AuthoradminCategoryItalian, Pasta & NoodlesDifficultyIntermediateTagliatelle al Ragu Bolognese is a classic Italian dish from the Bologna region, known for its rich, hearty meat sauce served with wide, flat pasta.
Prepare the Base: Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Cook the Meat: Increase the heat to medium-high. Add the ground beef (and pancetta, if using) to the pan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to simmer until the wine has mostly evaporated.
Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, broth, milk, bay leaves, a pinch of nutmeg, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let the sauce simmer gently, partially covered, for at least 2 hours, stirring occasionally. If the sauce gets too thick, add a bit more broth or water.
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Boil Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente (usually about 3-4 minutes for fresh pasta, or follow package instructions for dried pasta).
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
Combine Pasta and Sauce: Drain the pasta and add it to the sauce, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.
Ingredients
Directions
Prepare the Base: Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Cook the Meat: Increase the heat to medium-high. Add the ground beef (and pancetta, if using) to the pan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to simmer until the wine has mostly evaporated.
Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, broth, milk, bay leaves, a pinch of nutmeg, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let the sauce simmer gently, partially covered, for at least 2 hours, stirring occasionally. If the sauce gets too thick, add a bit more broth or water.
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Boil Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente (usually about 3-4 minutes for fresh pasta, or follow package instructions for dried pasta).
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
Combine Pasta and Sauce: Drain the pasta and add it to the sauce, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.