Tagliatelle al Ragù
Tagliatelle al Ragu
Bologna's definitive pasta — tagliatelle al ragù, the original bolognese. The authentic recipe, deposited at the Bologna Chamber of Commerce in 1982, specifies: beef (and pork), pancetta, onion, carrot, celery, tomato paste, white wine and whole milk. Not a heavy tomato sauce — the meat is the star. Fresh egg tagliatelle only; never spaghetti.
- Total
- 1 hr 15 min
- Serves
- 6
- Level
- Hard
Prep 25 min · Cook 50 min
Ingredients
Method
Render pancetta; remove. Brown soffritto in butter; add pancetta back. Add beef and pork; brown deeply over high heat — not steam-cook.
About 5 min
Add white wine; absorb completely over high heat. Add tomato paste; cook 2 minutes.
About 22 min
Add milk in 2 additions 30 minutes apart; each time let it absorb before adding stock.
About 22 min
Add stock; cover; simmer very gently 2–3 hours. The fat separates and glistens on top. This is correct; skim if you wish.
About 22 min
Cook tagliatelle very al dente; toss generously with ragù and a ladle of pasta water. The sauce must cling to the pasta, not pool below it. Finish with Parmesan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 30 g
- Carbs
- 58 g
- Fat
- 24 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 620 mg
Contains: dairy, eggs
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Recipe by Boon Tools.