Tagliatelle al Ragù Bolognese

A quintessential dish from Italy's Emilia-Romagna region, Tagliatelle al Ragù Bolognese offers a rich and satisfying culinary experience. The long, flat tagliatelle pasta perfectly complements the hearty, slow-cooked meat sauce, creating a balance of deep flavors and comforting textures that define traditional Italian cooking.

Prep time: 20 minutes
Cook time: 3 hours
Serves: 4

Ingredients

2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

2 cloves garlic, minced

1 lb ground beef (80% lean)

1/2 lb ground pork

1 cup whole milk

8 oz tomato paste

1 cup beef stock

1/2 cup dry white wine

Salt and freshly ground black pepper to taste

1 lb tagliatelle pasta

Parmesan cheese, grated, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; sauté until vegetables are soft.

2. Increase heat to high, add ground beef and pork; cook until browned, breaking up the meat with a spoon.

3. Pour in milk, reduce heat to medium, and simmer until milk has evaporated.

4. Stir in tomato paste, beef stock, and white wine; bring to a boil.

5. Reduce heat to low, season with salt and pepper, and simmer gently for 2-3 hours, stirring occasionally.

6. Cook tagliatelle according to package instructions; drain and toss with sauce.

7. Serve hot with grated Parmesan cheese on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.