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.

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 Tagliatelle

6

Nutrition for 1 serving (1 plate)

640

Calories (kcal)

30

Protein (g)

72

Carbs (g)

26

Fat (g)

Protein 30.0g

19%

Carbs 72.0g

45%

Fat 26.0g

36%