Emilia-Romagna Pasta
Tagliatelle Bolognese
Make tagliatelle Bolognese with a slow-cooked beef and pork ragu that clings to fresh pasta ribbons.
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 50 min
- Serves
- 6
- Level
- Moderate
Instructions
- Cook onion, carrot, and celery in olive oil over medium-low heat until soft, sweet, and not browned.
- Add the beef and pork, season lightly, and break the meat up with a spoon until it loses its raw color.
- Stir in tomato paste and cook for 2 minutes so it darkens slightly and loses its raw edge.
- Add white wine and simmer until the pan is almost dry, scraping up any browned bits.
- Add milk and stock, lower the heat, and simmer uncovered for about 2 hours, stirring occasionally.
- Keep the sauce barely bubbling and add a splash of water if it dries before the meat turns tender.
- Cook tagliatelle until al dente, then toss it with the ragu and a little pasta water until the sauce clings to the ribbons.
- Rest the pasta in the pan for 1 minute before serving with Parmigiano-Reggiano.
This tagliatelle Bolognese recipe is built around a slow Bolognese ragu, not a quick tomato sauce. The method for tagliatelle alla bolognese uses milk, wine, stock, and gentle simmering so the ragu alla bolognese coats the pasta.
Why This Tagliatelle Bolognese Recipe Works
A proper Bolognese is gentle rather than saucy. Let the ragu reduce slowly until it clings to the pasta instead of pooling underneath.
Key Tips
- Cook the soffritto slowly before adding meat; sweetness in the vegetables supports the whole Bolognese ragu.
- Let the sauce reduce until concentrated, because tagliatelle alla bolognese should cling to the ribbons.
- Toss pasta and sauce together with a little pasta water instead of spooning ragu on top.
Variations and Serving Ideas
The same technique helps when you want tagliatelle alla bolognese, Bolognese ragu, and ragu alla bolognese. Keep the character of Tagliatelle Bolognese in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Emilia-Romagna Pasta raguslow-cookedcomfortmeat
