Tagliatelle al Ragu

Name: Tagliatelle al Ragu
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g fresh egg tagliatelle; 300g minced beef and 150g pancetta, finely chopped; 1 carrot, 1 celery stick and 1 onion, finely diced; 3 tbsp tomato paste or 300g passata; 150ml dry white wine; 200ml whole milk; Parmigiano Reggiano, to serve

Tagliatelle al ragù/tal-yah-TEL-leh al rah-GOO/

Also known as: Tagliatelle alla Bolognese, Tagliatelle Bolognese, Tagliatelle al Ragù

About this dish

Fresh egg tagliatelle tossed with Bologna's slow-cooked meat ragù and finished with Parmigiano Reggiano.

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Ingredients

🍝400g fresh egg tagliatelle

🥩300g minced beef and 150g pancetta, finely chopped

🥕1 carrot, 1 celery stick and 1 onion, finely diced

🍅3 tbsp tomato paste or 300g passata

🍷150ml dry white wine

🥛200ml whole milk

🧀Parmigiano Reggiano, to serve

Method

Serves 4

Render the pancetta, then soften the carrot, celery and onion in it.

Add the beef and brown it well, breaking it up.

Pour in the wine and let it evaporate, then add the tomato and a little stock.

Simmer very gently for 2–3 hours, adding the milk gradually, until rich and thick.

Toss with freshly cooked tagliatelle and serve with Parmigiano.

✓ What Makes it Authentic

In Bologna, ragù is served with tagliatelle, never spaghetti; the official recipe was registered with the city's Chamber of Commerce in 1982.

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