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Tagliatelle al Ragù
An authentic slow-cooked meat sauce from Bologna, traditionally served with fresh tagliatelle. This is not the Americanized 'Spaghetti Bolognese'.
🧂 Zutaten
- 300 g Ground beef (80/20 lean-to-fat ratio)
- 200 g Ground pork
- 200 g Soffritto (finely diced yellow onion, carrot, and celery)(Equal parts by weight.)
- 30 g Tomato paste(Double concentrated is preferred.)
- 150 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 200 ml Whole milk
- 300 ml Beef broth or stock(Low sodium is recommended.)
- 600 g Fresh egg tagliatelle
- to taste Salt
- to taste Freshly ground black pepper
- 2 tbsp Butter or olive oil(For sautéing.)
👨🍳 Zubereitung
- 1
Prepare the Soffritto: Finely dice the onion, carrot, and celery. Aim for a very small dice, about 2-3mm. Set aside.
⏱️ 15 minutes - 2
Brown the Meats: Heat 1 tablespoon of butter or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and pork in batches, ensuring not to overcrowd the pot. Cook, breaking up the meat with a spoon, until deeply browned and slightly crispy. This browning is crucial for flavor. Remove the browned meat with a slotted spoon and set aside, leaving any rendered fat in the pot.
⏱️ 20 minutes - 3
Sauté the Soffritto: Reduce the heat to medium. Add the remaining 1 tablespoon of butter or olive oil to the pot if needed. Add the prepared soffritto and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Do not rush this step; the vegetables should become tender and sweet.
⏱️ 10 minutes - 4
Deglaze and Combine: Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes until it darkens slightly and becomes fragrant. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). Let the wine bubble and reduce by about half, allowing the alcohol to evaporate.
⏱️ 5 minutes - 5
Add Meats and Liquids: Return the browned meat to the pot. Stir in the milk and let it simmer gently for about 5 minutes, allowing it to be absorbed by the meat. This step helps tenderize the meat and adds richness. Pour in the beef broth. Bring the mixture to a gentle simmer.
⏱️ 10 minutes - 6
Simmer the Ragù: Once simmering, reduce the heat to the lowest possible setting. Cover the pot partially, leaving a small gap for steam to escape. Let the ragù simmer very gently for at least 3 hours, or up to 4 hours. Stir occasionally, checking that it doesn't stick to the bottom. The sauce should thicken considerably and the flavors should meld beautifully. If it becomes too dry, add a splash more broth or water. The final consistency should be thick and rich.
⏱️ 3 hours - 4 hours - 7
Season and Finish: Taste the ragù and season generously with salt and freshly ground black pepper. The sauce should be deeply savory.
⏱️ 5 minutes - 8
Cook the Tagliatelle: Bring a large pot of generously salted water to a rolling boil. Add the fresh tagliatelle and cook according to package directions, usually only 2-4 minutes, until al dente (tender but with a slight bite). Reserve about 1 cup of the pasta cooking water before draining.
⏱️ 5 minutes - 9
Combine and Serve: Drain the tagliatelle and add it directly to the pot with the ragù. Toss well to coat every strand of pasta. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Serve immediately, optionally with a grating of Parmigiano-Reggiano cheese.
⏱️ 5 minutes
💡 Profitipps
- ✓The key to a great ragù is low and slow cooking. Don't rush the simmering process.
- ✓Adding milk at the beginning helps to tenderize the meat and creates a richer, smoother sauce.
- ✓Always use fresh egg pasta, such as tagliatelle, for this dish. Dried pasta will not yield the same authentic texture.
- ✓Finely dicing the soffritto ensures it melts into the sauce, providing background flavor rather than distinct vegetable pieces.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add 100g of finely diced pancetta to the pot after browning the ground meats and before adding the soffritto for extra depth of flavor.
- For a 'white ragù' (ragù bianco), omit the tomato paste and wine, and use chicken or veal broth instead of beef.