Tagliatelle al Ragù Bolognese

🕒 Prep: 20 min
🔥 Cook: 3 hours
🍽 Serves: 4
★★★★★
Be the First to Review!

Welcome to a cozy corner of Italian cuisine with Tagliatelle al Ragù Bolognese. This dish is a warm hug on a plate, perfect for any occasion where comfort and flavor are key. Let’s dive into a recipe that’s rich with tradition and bursting with savory goodness.

Ingredients for Tagliatelle al Ragù Bolognese

Olive oil is the foundation, providing a mild, fruity base for sautéing. Onion, carrot, and celery form the classic Italian sofrito, offering a sweet and aromatic start. Garlic adds a punch of flavor, enhancing the savory profile. The combination of ground beef and ground pork creates a hearty, flavorful sauce with a perfect balance of fat and tenderness.

Whole milk is a surprise addition, lending creaminess and softening the meat's texture. Tomato paste brings depth and a concentrated tomato flavor, while beef stock and dry white wine add richness and complexity. Finally, the tagliatelle pasta serves as the ideal vehicle for this luscious ragù, with its wide, flat shape holding onto the sauce beautifully.

Tips & Tricks

  • Sauté the vegetables slowly to develop a sweeter, more robust flavor.
  • Use a heavy-bottomed pot to ensure even cooking and prevent sticking.
  • Feel free to adjust the seasoning near the end of cooking. A touch more salt or pepper can make a big difference.

Serving Suggestions

Pair this dish with a crisp, green salad dressed simply with lemon and olive oil to balance the richness of the ragù. A loaf of crusty Italian bread is perfect for sopping up any leftover sauce. If you’re looking for a wine pairing, a medium-bodied Chianti complements the dish beautifully.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While tagliatelle is traditional, fettuccine or pappardelle are great alternatives.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
Can I freeze the ragù?
Yes, the sauce freezes well. Let it cool completely before transferring to freezer-safe containers. It will keep for up to three months.

Tagliatelle al Ragù Bolognese Recipe Walkthrough

Start by heating the olive oil over medium heat in a large pot. Add the onion, carrot, celery, and garlic to the pot. Sauté these vegetables until they’re soft and fragrant — about 10 minutes should do the trick. Then, crank up the heat to high and introduce the ground beef and pork. Stir frequently, breaking up the meat with your spoon, and cook until it's nicely browned.

Once your meat is browned, pour in the whole milk. Lower the heat to medium and let it simmer until the milk has evaporated. This step is crucial as it tenderizes the meat and adds a subtle richness. Next, stir in the tomato paste, beef stock, and white wine. Bring the mixture to a boil, then reduce the heat to low.

Season your sauce with salt and freshly ground black pepper. Let it all simmer gently for 2 to 3 hours. Give it a stir occasionally — this helps the flavors meld beautifully. When the sauce is nearly done, cook the tagliatelle pasta according to the package instructions. Drain it well and toss it with your finished sauce.

Serve your Tagliatelle al Ragù Bolognese hot, topped with a generous sprinkle of grated Parmesan cheese.

Why You'll Love This Recipe

  • The slow-cooked sauce develops deep, satisfying flavors.
  • Combines beef and pork for a perfectly balanced ragù.
  • Uses simple ingredients that transform into something special.
  • The recipe is straightforward and suitable for weeknight cooking.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!