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Tagliatelle al ragù

17/11/2023

Tagliatelle al ragù is a traditional dish from Emilia, where the egg pasta perfectly pairs with a rich and flavorful meat sauce. Here’s the recipe:

Ingredients

  • 400 g of egg tagliatelle
  • 300 g of ground beef
  • 150 g of ground pork
  • 50 g of pancetta, finely chopped
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 glass of red wine
  • 500 ml of tomato passata
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Meat or vegetable broth as needed
  • Grated Parmesan cheese for serving

Preparation

  1. In a large pan or casserole dish, heat a drizzle of extra virgin olive oil and add the chopped pancetta. Allow it to brown slightly.

  2. Add the chopped onion, carrot, and celery and sauté until they become translucent.

  3. Incorporate the ground beef and pork, letting the meat brown over medium-high heat, breaking it apart with a wooden spoon.

  4. When the meat is well browned, deglaze with the red wine and let the alcohol evaporate.

  5. Add the tomato passata, mix well and bring to a boil.

  6. Lower the heat, cover the pot with a lid, and let it simmer for at least 2 hours, adding a bit of broth from time to time to maintain the desired consistency of the ragù. Season with salt and pepper.

  7. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until they are ‘al dente’.

  8. Drain the pasta and transfer it to the pan with the ragù, mixing well to blend the sauce.

  9. Serve the tagliatelle al ragù hot, sprinkled with grated Parmesan cheese to taste.

Curiosity

The ragù, known in many parts of the world as “Bolognese,” is one of the symbols of Italian cuisine worldwide. Although every family has their own recipe with slight variations, the foundation always remains an intimate alchemy between meat, vegetables, and tomato, which must cook slowly for hours to develop depth and complexity of flavors. Moreover, it is interesting to note that in the traditional recipe recorded at the Chamber of Commerce of Bologna, there is no garlic, often present in international versions.

Tagliatelle al ragù