Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 people
Ingredients: 10 oz egg tagliatelle; 14 oz beef; 4 tablespoons extra virgin olive oil; 6½ oz unsmoked pancetta; 1 carrot; 1 stalk celery; 1 onion; 14 oz tomatoes; beef or chicken broth; 1 cup whole milk; ½ cup red or dry white wine; salt; pepper; ½ cup heavy cream; parmesan; extra virgin olive oil

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Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
4 people
Calories
1041 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Tagliatelle al Ragù

Erin Shaw

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Tagliatelle al ragù (or tagliatelle al ragù alla Bolognese) is a traditional Italian dish. Ragù is a meat-based sauce commonly served with pasta or in gratin.

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Ingredients

Servings

10 oz egg tagliatelle (fresh or dry)
14 oz beef , coarsely chopped
4 tablespoons extra virgin olive oil
6½ oz unsmoked pancetta , finely diced
1 carrot , finely diced
1 stalk celery , finely diced
1 onion , finely chopped
14 oz tomatoes , peeled, seeded and crushed
beef or chicken broth , very hot
1 cup whole milk
½ cup red or dry white wine
salt
pepper , freshly ground
½ cup heavy cream (optional)

To finish

parmesan , freshly grated
extra virgin olive oil

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Instructions

Brown the pancetta in a Dutch oven over medium-low heat until the fat melts.
Add the olive oil, carrots, celery and onion.
Fry everything for 10 to 15 minutes, or until the vegetables are tender.
Increase the heat to medium-high, then add the beef, and fry, stirring constantly, until the meat is golden brown.
Add the wine, and stir until it evaporates completely.
Add the crushed tomatoes, cover, and simmer over a low heat for 2 hours and 15 minutes, adding a little broth if necessary, and stirring occasionally.
Towards the end of cooking add the milk.
Add salt and pepper to taste.
If using cream, add it now, and mix.
10 minutes before the sauce is ready, bring a large pan of salted water to the boil, and cook the tagliatelle according to the package directions, until it’s al dente..
Drain the pasta, and add half of the ragù.
Add around ½ cup (100 - 150 ml) of broth, depending on the desired consistency.
Mix gently.
Season with freshly ground pepper.
Serve and add the other half of the ragù to the tagliatelle.
Finish with a little freshly grated Parmesan, and a drizzle of olive oil.