35min 4 ppl
Tagliatelle al Ragù
135 minutes
4 people
Hardover 60 min or 12+ steps
135 min · 11 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 36g
Carbs 58g
Fats 18g
About this dish
The Bolognese as Bologna intended — a slow, patient meat sauce with just enough tomato, finished with milk and tossed through egg tagliatelle, not spaghetti.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Fresh Produce
- onionfinely diced1
- carrotfinely diced1
- celery stickfinely diced1
Meat & Poultry
- beef mince15% fat250 g
- pork mince150 g
- pancettafinely diced80 g
Dairy & Eggs
- whole milk200 ml
- Parmesanto serve
Tins & Jars
- tinned chopped tomatoes200 g
Dried Goods
- egg tagliatellefresh or dried320 g
Spices & Seasonings
- bay leaf1
- nutmegfreshly grated1 pinch
- saltto taste
- black pepperto taste
Oils & Condiments
- olive oil2 tbsp
- dry white wine150 ml
Utensils
- Large heavy-based saucepan
- Wooden spoon
- Meat thermometer
- Chef's knife
- Chopping board
- Large pot
- Colander
- Grater
Method
1
Finely dice the pancetta, onion, carrot, and celery. Set aside ready for cooking.
Approx. 10 minutes
2
Heat the olive oil in a large heavy-based saucepan over medium heat.
Approx. 2 minutes
3
Add the pancetta and cook for 4 minutes until the fat renders.
Approx. 4 minutes
4
Add the onion, carrot, and celery. Cook for 10 minutes, stirring occasionally, until softened and golden.
Approx. 10 minutes
5
Add the beef and pork mince. Cook for 8 minutes, breaking up with a spoon, until browned. Use a meat thermometer to ensure the internal temperature reaches 74°C.
Approx. 8 minutes
6
Pour in the white wine and cook for 3 minutes until evaporated.
Approx. 3 minutes
7
Add the tinned tomatoes and bay leaf. Season with salt, pepper, and a pinch of nutmeg.
Approx. 2 minutes
8
Reduce the heat to the lowest setting. Cook uncovered for 90 minutes, stirring every 15–20 minutes, until the sauce is deeply rich and thick.
Approx. 90 minutes
9
Stir in the milk and cook for a further 10 minutes.
Approx. 10 minutes
10
Cook the tagliatelle in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 5 minutes
11
Toss the tagliatelle with the ragù, adding pasta water to loosen if needed. Serve with parmesan.
Approx. 2 minutes
