Tagliatelle al ragù bolognese

Name: Tagliatelle al ragù bolognese
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g minced beef (a fattier cut, such as shoulder); 150 g minced pork; 100 g pancetta, finely chopped; 1 small onion, 1 carrot, 1 stick of celery, all very finely chopped; 2 tbsp olive oil and 20 g butter; 200 ml dry white wine; 200 ml milk; 3 tbsp tomato purée; 300 ml beef stock; 400 g tagliatelle; salt, pepper, freshly grated Parmesan

Time: 3 h 30 min (about 40 min hands-on)4 servingsapprox. 780 kcal / serving (estimated)approx. 40 g protein / serving

Ragù alla bolognese is the pride of Bologna, known around the world as spaghetti bolognese, though in Italy it's never served with spaghetti but with tagliatelle or lasagne. It's a slow-cooked, meaty, silky sauce, where the milk tenderises the meat and the wine adds depth. A perfect Sunday project.

Tagliatelle al ragù bolognese (illustration)

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Method

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Warm the oil and butter over medium heat and fry the pancetta for 4-5 minutes until it releases its fat.
Add the onion, carrot and celery and cook for 10 minutes, until soft and golden.
Add the minced meat and brown over higher heat, stirring often, until it is browned all over and its juices have cooked off (about 10 minutes).
Pour in the wine and cook until completely reduced. Then add the milk and cook that down completely too.
Stir in the tomato purée and stock, season with salt and pepper, then turn the heat to its lowest and cook uncovered or partly covered for 2.5-3 hours, stirring occasionally; add a little water if needed.
Cook the tagliatelle al dente in plenty of salted water, toss it in the sauce with a little cooking water, and serve with plenty of Parmesan.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Browning the meat is the most important step: keep frying it until it browns and its juices cook away, because that's what gives the sauce its depth.
It needs a minimum of 2.5 hours on the lowest heat, with the sauce barely bubbling.
Make a double batch and freeze it: it keeps for 3 months.

Frequently asked questions

Why is there milk in it?

Milk is part of the traditional Bolognese recipe: it tenderises the meat and rounds out the flavours.

Does it work with spaghetti?

It works, but flat tagliatelle hold the thick sauce better.

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