Tagliatelle al Ragù alla Bolognese

From Bologna in Emilia-Romagna, ragù alla Bolognese is defined by a long, gentle simmer that turns beef, pork, and soffritto into a silky sauce. Folded through fresh egg tagliatelle with a splash of milk and wine, it is patient Italian comfort.

Serves 4 · 30 min prep · 180 min cook

Estimate for one serving

• 585 cal
• 12g protein
• 32.5g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 12 oz tagliatelle all'uovoPantry
• 8 oz ground beefMeat
• 8 oz ground porkMeat
• 3 oz pancetta, mincedDeli
• 1 each small onion, carrot, celeryProduce
• 1 cup tomato passataPantry
• 1/2 cup whole milkDairy
• 1/2 cup dry white winePantry
• 1 cup beef broth as neededPantry
• 2 tbsp butterDairy
• 1 tbsp olive oilPantry
• 1 cup Parmigiano-ReggianoDairy
• to taste salt and pepperSpices

Instructions

1. 1Soffritto onion, carrot, celery in butter and oil with pancetta.
2. 2Add meats; brown gently without drying.
3. 3Add wine; let evaporate. Add passata; simmer long and slow.
4. 4Toward the end, add milk for sweetness and silk. Season.
5. 5Toss with fresh tagliatelle and Parmigiano—never spaghetti in Bologna.