The ragu alla bolognese has its official recipe deposited in the Chamber of Commerce of Bologna since 1982, although its origin dates back to the 18th century. Unlike the international version, the authentic ragu uses little tomato sauce and requires slow cooking for several hours that concentrates the flavors. Egg tagliatelle, and not spaghetti, are the pasta canonically paired with this ragu in Emilia-Romagna.
Italian
Tagliatelle al Ragù
Tagliatelle al Ragù from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- MAIN COURSES
- High protein
- medium-high
- lactosa
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 620 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 52 g
- Fat 30 g
- Sodium 680 mg
Story behind the dish
Preparation
Tagliatelle al Ragù is a preparation from Italy with high difficulty. Reserve about 200 minutes in total (20 for mise en place and preparation, 180 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g fresh egg tagliatelle.
- Have ready: 300 g of minced beef.
- Have ready: 200 g of minced pork.
- Have ready: 100 g of bacon, finely diced.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the soffritto by sautéing the onion
Prepare the soffritto by sautéing the onion, carrot and celery in olive oil with the bacon over low heat for 10 minutes until tender and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Increase the heat and add the minced meats.
Increase the heat and add the minced meats, breaking them up with a wooden spoon until they lose their pink color completely.
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Pour in the red wine and let it evaporate completely.
Pour in the red wine and let it evaporate completely, then add the tomato concentrate diluted in a little broth.
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Add the crushed tomato
Add the crushed tomato, milk, a pinch of nutmeg, salt and pepper; bring to a gentle boil. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Reduce to a minimum and cook with the lid ajar for at least 3…
Reduce to a minimum and cook with the lid ajar for at least 3 hours, adding broth or water if it thickens too much, until you obtain a dark and creamy ragu. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Cook the fresh tagliatelle for 3 minutes in salted water
Cook the fresh tagliatelle for 3 minutes in salted water, drain and mix with the ragu in the pan for a minute. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve with generously grated parmesan and a drizzle of raw olive oil.
Serve with generous grated parmesan and a drizzle of raw olive oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with bianco ragu without tomato.
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