Tagliatelle al Ragù (Bolognese Meat Sauce with Egg Pasta)
In short: Slow-simmered beef and pork ragù with soffritto, a little tomato and milk, spooned over ribbons of tagliatelle. Rich, mellow and made for Sundays. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 565 kcal
Ragù alla bolognese is a meat sauce cooked slowly until the beef and pork melt into a thick, savory coat. It is not a tomato sauce with meat in it, but a meat sauce with a little tomato, softened vegetables, wine and milk. In Bologna it is served with egg tagliatelle, never spaghetti. Cook it for at least two hours, and make extra: it keeps well and tastes better the next day.
Instructions
- Heat the oil in a wide heavy pot over medium heat. Add the pancetta and cook for 3 minutes until it releases its fat, then add the onion, carrot and celery. Cook gently for 10 minutes until soft and lightly golden.
- Raise the heat, add the beef and pork and break them up with a wooden spoon. Cook for 8 to 10 minutes until the liquid has evaporated and the meat starts to brown and stick.
- Pour in the wine and let it bubble until it has almost gone, about 3 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the passata, stock, salt and a few grinds of pepper. Bring to a bare simmer, then turn the heat to low.
- Cook partly covered for 2 hours, stirring now and then, and pour in the milk after the first hour. Add a splash of hot water if the sauce gets too thick.
- Taste and adjust the salt. The ragù is ready when the fat shimmers on top and the sauce is thick enough to mound on a spoon.
- Cook the tagliatelle in plenty of salted boiling water until al dente, 2 to 3 minutes for fresh or 7 to 9 for dried. Drain, keeping a ladle of the pasta water.
- Toss the pasta with about two thirds of the ragù and a splash of pasta water over low heat. Serve topped with the remaining ragù and plenty of Parmigiano Reggiano.
Tips
- Make a double batch and freeze half. The flavor deepens overnight, and the sauce keeps for 3 months in the freezer.
- No white wine? Use dry red, or leave it out and add a splash more stock. For a more tender sauce, swap half the beef for ground veal.
Questions and answers
Is real ragù served with spaghetti?
No. In Bologna the ragù goes on tagliatelle or into lasagne, because wide ribbons hold the thick sauce. Spaghetti bolognese is a dish made abroad, and the sauce clings less well to thin strands.
Why is there milk in ragù?
Milk softens the acidity of the tomato and wine and helps make the meat tender. It cooks into the sauce, so the finished ragù does not taste of milk.
How long does ragù keep?
Refrigerate it for up to 4 days in a covered container, or freeze it for up to 3 months. Reheat gently with a splash of water.
How long does it take to make Tagliatelle al Ragù (Bolognese Meat Sauce with Egg Pasta)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Tagliatelle al Ragù (Bolognese Meat Sauce with Egg Pasta)?
About 565 kcal per serving, with 27 g of protein, 49 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 565 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 49 g |
| Fat | 29 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
