Tagliatelle al Ragu Bolognese is a classic Italian dish from the Bologna region, known for its rich, hearty meat sauce served with wide, flat pasta.
Yields4 ServingsPrep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins
2tbspOlive oil
1Onion, finely chopped
1Medium carrot, finely chopped
1Celery stalk, finely chopped
2Celery stalk, finely chopped
500gGround beef (or a mix of beef and pork)
100gPancetta, finely chopped
1cupDry red wine
800gCanned whole tomatoes, crushed by hand
2tbspTomato paste
1cupTomato paste
½cupMilk
2Fresh or dried bay leaves
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg, a pinch
400gFresh tagliatelle pasta
Salt, for pasta water
1
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.
2
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.
3
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.
4
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.
5
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Cooking the Pasta:
6
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).
7
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
8
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.
To Serve:
9
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.
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.
2
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.
3
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.
4
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.
5
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Cooking the Pasta:
6
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).
7
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
8
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.
To Serve:
9
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.
