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Wine with the meal: Tagliatelle al Ragù with meat sauce alongside a glass of Gutturnio red wine.

Tagliatelle al ragù (egg pasta with original meat ragout)

Tagliatelle al Ragù is the undisputed symbol of Bologna's cuisine and a monument to Italian gastronomy. In this recipe, the ragù is prepared in the classic style: Coarsely chopped beef, pancetta and an aromatic soffritto are simmered for hours in wine, stock and a little milk until a velvety sauce is formed. Served with golden yellow, handmade tagliatelle made from egg dough, the dish unfolds its full splendor. Together with a structured Gutturnio or a juicy Barbera, you will experience a pairing that combines regional authenticity and artisanal perfection. A timeless pleasure that requires patience in preparation and is rewarded with an incomparable depth of flavor.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main course
Cuisine Italian
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Large casserole (cast iron recommended)
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Large pot for the pasta
  • 1 Cooking spoon

Ingredients
  

  • 250 g fresh tagliatelle Egg noodles
  • 300 g Minced beef coarse
  • 50 g Pancetta finely diced
  • 1 Shallot
  • 1 Carrot
  • 1 Celery stalk
  • 1 tablespoon tomato paste
  • 150 ml dry red wine
  • 200 ml Meat broth
  • 50 ml Whole milk
  • 30 g Butter
  • Salt and pepper
  • Parmigiano Reggiano Freshly grated

Preparation
 

PREPARATION:

  • Cut the shallot, carrot and celery into very fine cubes.
  • Finely chop the pancetta.
  • Prepare the meat at room temperature.
  • Heat the meat stock gently.

COOKING STEPS:

  • Fry the pancetta in a casserole over a medium heat.
  • Add the butter and allow to melt.
  • Sauté the finely diced vegetables (soffritto) until translucent.
  • Add the minced beef.
  • Fry over a high heat, stirring constantly, until crumbly.
  • The meat should take on color, but not dry out.
  • Stir in the tomato purée and fry briefly.
  • Deglaze with red wine and allow to evaporate completely.
  • Pour in the stock little by little.
  • Reduce the heat to a minimum.
  • Put the lid on halfway and leave to simmer for at least 2.5 to 3 hours.
  • Stir occasionally and add a little stock if necessary.
  • Stir in the milk at the end of the cooking time.
  • Season to taste with salt and black pepper.

DIRECTIONS:

  • Cook the tagliatelle in plenty of salted water until al dente.
  • Set aside a ladle of pasta water.
  • Drain the pasta and add directly to the ragù.
  • Mix everything carefully and add a little pasta water if necessary.
  • Serve the tagliatelle on deep plates.
  • Sprinkle generously with Parmigiano Reggiano.
  • Serve hot immediately.

SUPPLEMENTS:

  • Fresh ciabatta
  • Small green salad
  • Extra bowl of parmesan

Nutritional values per portion

Calories: 680kcalCarbohydrates: 52gProtein: 38gFat: 34g
Keyword Bolognese, Classic, Gutturnio, italian, Meat sauce, Pasta, Ragù, Stew, Tagliatelle, Wine with food
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