Tagliatelle al Ragù
By Groceree
Also known as Spaghetti Bolognese · Ragù alla Bolognese
The Bolognese ragù as it is made in Bologna: beef and pork softened in a soffritto, loosened with milk and white wine, and simmered for three hours until it is rich rather than tomatoey.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 3 h 45 min
- Total
- 4 h 5 min
Ingredients
olive oil2 tbsp
pancetta80 g
onions1
carrots1
celery sticks1
minced beef300 g
minced pork200 g
whole milk250 ml
dry white wine250 ml
tinned chopped tomatoes400 g
beef stock300 ml
tagliatelle400 g
Parmesan
salt
black pepper
Instructions
- 01
Finely dice the and finely chop the , and . Cook the in the over low heat until the fat runs. Add the , and and sweat gently for 12 to 15 minutes until soft and sweet without colouring.
- 02
Raise the heat, add the and and break them up. Cook until the water they release has evaporated and the meat begins to sizzle rather than steam.
- 03
Pour in the and simmer until it has almost disappeared. Adding the first is the order that matters: it tenderises the meat before any acid firms it.
- 04
Add the and let it cook away completely, then the and . Season lightly with and .
- 05
Cover partly and simmer on the lowest heat for 3 hours, stirring occasionally and adding water if it tightens. It is ready when the fat separates and the sauce is dark.
- 06
Cook the in plenty of boiling salted water until al dente, drain, and toss it with the ragù in the pan for 1 minute so it absorbs the sauce. Serve with the grated over.
Notes
- Tagliatelle, not spaghetti. The flat ribbons hold a meat sauce; round strands shed it, which is why Bologna never serves it that way.
- Three hours is not padding. Under two the sauce tastes of tomato and mince rather than ragù.
- It is better the next day and freezes well, so double it.
Nutrition per serving
- Calories
- 900 kcal
- Protein
- 46 g
- Carbs
- 82 g
- Fat
- 43 g
Estimated from the ingredients.
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