Name: Tagliatelle al Ragù Bolognese
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g Ground beef (cartella or chuck, 15-20% fat); 150 g Pancetta (finely chopped); 80 g Onion (finely chopped); 80 g Carrot (finely diced); 80 g Celery (finely diced); 150 ml Red wine; 40 g Double tomato concentrate; 100 ml Tomato passata (just enough to blush the sauce); 250 ml Whole milk (warmed); 400 ml Beef broth (hot, for topping up); 40 g Butter (for the soffritto and the final toss); 600 g Fresh egg tagliatelle; 80 g Parmigiano Reggiano (grated, at the table); 8 g Salt (q.b.); 1 g Black pepper

The recipe follows Bologna’s logic: pancetta and a butter soffritto, beef browned until it sticks, only a blush of tomato, and warm milk added late to round off the acidity. The step that matters most is the browning in step 2; let the meat’s water cook off and the beef fry before any liquid goes in. Then give it the full two and a half hours at a bare simmer.

Make ahead The ragù keeps for a few days in the fridge and tastes more settled the next day, so cook it ahead and boil the tagliatelle fresh.

Total: 3 hr 50 min
Prep: 30 min
Cook: 3 hr 20 min
Serves: 6

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Tagliatelle al Ragù Bolognese

Total 3 hr 50 min · Prep 30 min · Cook 3 hr 20 min · Serves 6

Ingredients

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6 servings

500 g1 lb500 g
Ground beefcartella or chuck, 15-20% fat
150 g5½ oz150 g
Pancettafinely chopped
80 g2¾ oz80 g
Onionfinely chopped
80 g2¾ oz80 g
Carrotfinely diced
80 g2¾ oz80 g
Celeryfinely diced
150 ml⅔ cup150 ml
Red wine
40 g1½ oz40 g
Double tomato concentrate
100 ml½ cup100 ml
Tomato passatajust enough to blush the sauce
250 ml1 cup250 ml
Whole milkwarmed
400 ml1⅔ cups400 ml
Beef brothhot, for topping up
40 g1½ oz40 g
Butterfor the soffritto and the final toss
600 g1¼ lb600 g
Fresh egg tagliatelle
80 g2¾ oz80 g
Parmigiano Reggianograted, at the table
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to taste
Salt
1 g½ tsp1 g
Black pepper

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Method

Render the pancetta in the butter in a heavy pot over low heat, then add onion, carrot, and celery and cook until soft and sweet, 12 to 15 minutes.
Raise the heat, add the beef, and cook, breaking it up, until its water evaporates and it begins to sizzle and stick, about 12 minutes. Season lightly.
Stir in the concentrate, then the wine; scrape the bottom and let it evaporate fully.
Add the passata and enough hot broth to barely cover. Set the lid ajar and simmer at the gentlest blip, stirring occasionally and topping up with broth, for 2 and a half hours.
Add the warm milk in two additions over the final 30 minutes, letting each absorb. The finished ragù is thick, glossy, and falls from the spoon in a slow sheet. Adjust salt and pepper.
Cook the tagliatelle in well-salted water until just al dente (fresh pasta: 2 to 3 minutes).
Toss pasta and ragù in a wide pan with a splash of cooking water and a knob of butter until every ribbon is coated. Serve with Parmigiano.

Equipment

Dutch OvenTwo and a half hours at the gentlest blip needs a heavy pot.2 options
- Our pick
  Lodge Enameled Cast Iron Dutch Oven, 6 qt
  A heavy pot with a lid for steady, gentle cooking; choose batch sizes to fit.
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- Le Creuset Signature Dutch Oven, 5.3L
  French enamelled cast iron that holds a low, even simmer for hours.
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Sauté Pan2 options
- Our pick
  All-Clad D3 Stainless Steel Sauté Pan with Lid, 3 qt
  A sauté pan with a lid for the sauce and the final pasta toss; work in batches if needed.
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- Cuisinart MultiClad Pro Sauté Pan, 3.5 qt
  A tri-ply sauté pan with a helper handle, easy to lift when full.
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Estimated per serving

Calories: 710 kcal
Protein: 39.7 g
Fat: 32.9 g

Per serving · 1/6 of the recipe Ingredient-based estimate; brands and preparation change the result. Fresh refrigerated pasta composition is used. Includes all listed broth and butter; wine alcohol retention estimated at 5%. Sodium omitted because broth and cooking-water salt vary.

Nutrition sources: USDA Agricultural Research Service · CREA Centro di ricerca Alimenti e Nutrizione · Consorzio Parmigiano Reggiano