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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Ragù alla Bolognese con Tagliatelle
Dinner
Italian
Emilia-Romagna
A slow-simmered ragù of pork and beef mince with soffritto, tomato, wine, and a touch of milk, coating fresh egg tagliatelle. The real Bolognese — nothing like the impostor the world thinks it knows.
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RECIPE
Ragù alla Bolognese con Tagliatelle
A slow-simmered ragù of pork and beef mince with soffritto, tomato, wine, and a touch of milk, coating fresh egg tagliatelle. The real Bolognese — nothing like the impostor the world thinks it knows.
Prep20 mins
Cook180 mins
Total200 mins
Servings6
Dinner
Italian
Emilia-Romagna
Ingredients
- 400g fresh egg tagliatelle
- 200g beef mince
- 200g pork mince
- 100g pancetta, finely diced
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 200ml dry white wine
- 400g tomato passata
- 2 tablespoons tomato paste
- 200ml whole milk
- 200ml beef broth
- 3 tablespoons extra virgin olive oil
- 30g butter
- Parmigiano-Reggiano, grated
- Salt, pepper, and nutmeg to taste
Preparation
1
Heat olive oil and butter. Cook pancetta until fat renders. Add onion, carrot, and celery (the soffritto). Cook until soft, about 10 minutes.
2
Add beef and pork mince. Brown well, breaking up with a wooden spoon.
3
Pour in wine and let it evaporate completely.
4
Add tomato passata and tomato paste. Stir well.
5
Add milk and a grating of nutmeg. This is the secret — it tenderizes the meat.
6
Add broth, bring to a bare simmer. Cover partially and cook for at least 3 hours, adding broth if it gets too dry. The sauce should be thick and rich.
7
Cook fresh tagliatelle in salted water for 2-3 minutes. Toss with the ragù and serve with Parmigiano.
Servings and Nutrition
Number of Servings in Ragù alla Bolognese con Tagliatelle6
Nutrition for 1 serving (1 plate)
640Calories (kcal)
30Protein (g)
72Carbs (g)
26Fat (g)
Protein 30.0g19%
Carbs 72.0g45%
Fat 26.0g36%