When it comes to Italian cuisine, few dishes rival the richness and tradition of tagliatelle with ragù Bolognese. This iconic recipe has even been officially registered with the Chamber of Commerce in Bologna, preserving its legacy as a masterpiece of Italian culinary art. With its slow-cooked meat sauce and freshly made pasta, this dish is pure comfort on a plate. Here’s how to recreate it in your own kitchen.
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| Tagliatelle with Ragù |
Ingredients for the Ragù Bolognese:
- 600 g ground beef
- 250 g ground pork (or finely ground pancetta)
- 700 ml thick tomato purée + water
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 100 ml red wine (white wine works too)
- Extra virgin olive oil
- Salt and pepper
For the Tagliatelle:
- 100 g all-purpose flour per egg (e.g., 300 g flour for 3 eggs)
- A pinch of salt
Step 1: Preparing the Ragù
Start by finely chopping the onion, celery, and carrot. These vegetables form the soffritto, the flavorful base of the ragù. In a large pot, heat a generous drizzle of olive oil over medium heat and sauté the vegetables gently for about 5 minutes until they soften and release their aroma.
Add the ground beef and pork (or pancetta). Break it up with a wooden spoon and cook for about 10 minutes on medium heat, allowing the meat to brown and its juices to evaporate. Once the liquid has cooked off, pour in the wine. Increase the heat and let the wine evaporate completely—this step is crucial for balancing the flavors, leaving behind only its subtle richness without any alcohol.
Reduce the heat to low and stir in the tomato purée. Fill the empty tomato purée bottle halfway with water, shake it well, and pour half into the pot. Reserve the rest for later. Cover the pot and let the ragù simmer gently for about 3 hours, stirring occasionally. Add the remaining water as needed to keep the sauce from drying out.
Traditionally, a splash of milk is added near the end of cooking to mellow the acidity of the tomatoes. Feel free to try it, but it’s entirely optional. Season with salt and pepper to taste once the ragù is finished.
Step 2: Making Fresh Tagliatelle
On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add a pinch of salt, and gently whisk the eggs with a fork, gradually incorporating the flour from the edges. Once the mixture comes together, knead it by hand for about 10 minutes until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
If you have a pasta machine, roll the dough through the widest setting first, gradually decreasing the thickness (e.g., from setting 3 to 2). For hand-rolled pasta, roll the dough to about 1–2 mm thick. Dust with flour, roll it up like a log, and cut into strips about 0.5 cm wide. Toss the tagliatelle with a little flour and let it dry for 20 minutes.
Step 3: Cooking and Serving
Bring a large pot of salted water to a boil. Cook the tagliatelle for just a few minutes—fresh pasta cooks much faster than dried. Drain the pasta, reserving a small cup of the cooking water. Toss the tagliatelle with the ragù, adding a splash of the reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.
Tips for the Best Ragù Bolognese:
- Use high-quality beef and pork for the richest flavor.
- Simmer the sauce low and slow - three hours may seem long, but it’s essential for developing depth of flavor.
- Don’t skip the soffritto; it’s the foundation of the dish.
With its hearty, slow-cooked ragù and tender fresh pasta, this dish is a labor of love that’s well worth the effort. Whether served for a special occasion or a cozy dinner at home, tagliatelle with ragù Bolognese is sure to delight. Buon appetito!
