Tagliatelle al ragù alla Bolognese – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: 4
Italy Region / Locale: Italian Servings: 4Tagliatelle al ragù alla Bolognese is a quintessential Italian dish that hails from the region of Emilia-Romagna, particularly the city of Bologna. This dish is a rich and hearty pasta meal featuring thick ribbons of tagliatelle enveloped in a savory meat sauce, known as ragù. Traditionally, the ragù is simmered slowly to develop its deep and layered flavors, with ingredients like minced beef, pork, tomatoes, and a soffritto base of onions, carrots, and celery. It embodies the spirit of Italian cooking, emphasizing good quality ingredients, patience, and love for a delicious culinary experience.
Ingredients
- olive oil – 2 tbsp / 30 ml
- unsalted butter – 2 tbsp / 28 g
- onion, finely chopped – 1 large / 150 g
- carrot, finely chopped – 1 medium / 100 g
- celery stalk, finely chopped – 2 / 120 g
- ground beef (85% lean) – 250 g / 9 oz
- ground pork – 250 g / 9 oz
- dry white wine – 1 cup / 240 ml
- whole milk – 1 cup / 240 ml
- tomato paste – 2 tbsp / 33 g
- beef broth – 1 cup / 240 ml
- salt – to taste
- black pepper – to taste
- dried tagliatelle pasta – 400 g / 14 oz
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, carrot, and celery, sautéing until soft and translucent.
- Increase the heat to high and add the ground beef and pork, browning thoroughly.
- Pour in the white wine; cook until the alcohol evaporates.
- Reduce the heat to low, stir in the milk, and cook until fully absorbed.
- Mix in the tomato paste and beef broth; season with salt and pepper.
- Allow the ragù to simmer on very low heat for at least 2 hours, stirring occasionally.
- Cook tagliatelle according to package instructions until al dente.
- Toss the pasta with the ragù and serve hot.
Substitutions
- olive oil -> vegetable oil
- unsalted butter -> margarine
- ground beef -> ground turkey
Enhancements in the Next Evolution
- Add pancetta or bacon for a deeper smoky flavor.
- Incorporate a splash of balsamic vinegar for a hint of acidity.
- Use fresh tagliatelle for a more authentic texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
