Tagliatelle al Ragù (Bologna-style)
🕒 Prep Time: 15 minutes
🍳 Cook Time: 1.5–2 hours
🍽️ Serves: 4
🧾 Ingredients:
For the Ragù (Meat Sauce):
-
2 tablespoons olive oil
-
1 tablespoon unsalted butter
-
1 small onion, finely chopped
-
1 small carrot, finely chopped
-
1 celery stalk, finely chopped
-
500g ground beef (or a mix of beef and pork)
-
1/2 cup dry red wine
-
2 cups crushed tomatoes
-
Salt and freshly ground black pepper, to taste
-
1/2 cup whole milk or cream (optional, for richness)
For the Tagliatelle:
-
400g fresh tagliatelle (or store-bought if needed)
-
Salt (for pasta water)
🍳 Instructions:
1. Make the Ragù:
-
Heat olive oil and butter in a large pan over medium heat.
-
Add the onion, carrot, and celery, and cook until soft and golden (about 5–7 minutes).
-
Add the ground meat and cook, breaking it apart, until browned.
-
Pour in the red wine and let it cook down, evaporating most of the alcohol (about 2–3 minutes).
-
Stir in the crushed tomatoes and season with salt and black pepper.
-
Lower the heat and simmer the sauce for at least 1–1.5 hours, stirring occasionally. Add milk or cream toward the end for a richer, creamier texture.
2. Cook the Tagliatelle:
-
Bring a large pot of salted water to a boil.
-
Add the fresh tagliatelle and cook according to package instructions (about 3-4 minutes for fresh pasta).
-
Reserve about 1/2 cup of pasta water, then drain the pasta.
3. Combine:
-
Add the drained tagliatelle directly to the ragù sauce. Toss to coat the pasta thoroughly with the sauce.
-
Add a little reserved pasta water if needed to help the sauce adhere to the pasta.
4. Serve:
-
Plate the tagliatelle, topping it with additional ragù sauce. Optionally, sprinkle with freshly grated Parmesan cheese and a few fresh basil leaves.
💡 Tips:
-
Slow cooking is key: The longer the ragù simmers, the better the flavor. It’s even better if made a day ahead.
-
If using store-bought pasta, fresh tagliatelle will give the dish the best authentic texture, but you can substitute with other pasta types in a pinch.
-
For extra depth of flavor, try adding a small amount of bay leaves or nutmeg while simmering the ragù.
Views: 0