Tagliatelle al Ragù Recipe – Italian Special
Tagliatelle al Ragù is one of Italy’s most iconic pasta dishes, often mistakenly called “Bolognese” outside its homeland. This authentic Bolognese sauce hails from Emilia-Romagna and is a cornerstone of traditional ragù cooking. Made by slow-simmering beef, pork, vegetables, wine, and tomatoes, the result is a deeply flavored, hearty meat sauce that clings beautifully to fresh tagliatelle. More than just an Italian pasta dish, it’s a comforting taste of Emilia-Romagna cuisine that captures the essence of home-style cooking at its finest.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Tagliatelle al Ragù Ingredients:
- 400g (14 oz) fresh tagliatelle pasta
- 300g (10 oz) ground beef
- 200g (7 oz) ground pork
- 1 large onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp olive oil or butter
- 100ml (1/2 cup) dry white wine
- 400g (14 oz) canned chopped tomatoes (or passata)
- 2 tbsp tomato paste
- 200ml (3/4 cup) beef stock or water
- 1 cup whole milk
- Salt and pepper, to taste
- Freshly grated Parmigiano-Reggiano, for serving
Tagliatelle al Ragù Instructions:
Heat olive oil or butter in a large pan; sauté onion, carrot, and celery until softened.
Add ground beef and pork; cook until browned.
Deglaze with white wine; let alcohol evaporate.
Stir in tomato paste and canned tomatoes; mix well.
Add beef stock, season with salt and pepper, and simmer gently.
Cook uncovered on low heat for 2–3 hours, stirring occasionally; add milk halfway through to balance acidity.
Meanwhile, cook fresh tagliatelle in salted boiling water until al dente.
Drain pasta and toss with ragù sauce.
Serve hot with freshly grated Parmigiano-Reggiano.
Recipe Notes :
Cooking Method: The key to a rich flavor is a slow-cooked pasta sauce—give it at least 2–3 hours on low heat.
Pasta Choice: Always use fresh tagliatelle for authenticity; avoid spaghetti to preserve Italian tradition.
Creamy Ragù: Adding milk halfway through ensures a smooth, creamy ragù that balances acidity.
Serving Tip: This Italian comfort food pairs perfectly with grated Parmigiano and a glass of red wine.
Make Ahead: Ragù can be made in advance and tastes even better the next day.
