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Tagliatelle with Bolognese meat sauce (ragù)

Tagliatelle with Bolognese meat sauce (ragù) Difficulty: Medium

Ingredients: 300 g of ground beef, 150 g of pancetta, celery, a carrot and an onion, diced, dry white wine, broth (as needed), 50 g of butter, 2 spoonfuls of oil, 50 g of tomato paste, milk, salt, pepper, 600g of fresh egg tagliatelle, and grated parmesan cheese.

Preparation: for 6 people: put the oil and butter in a pan, then add the pancetta and then the celery, carrot and onion. Let it fry a little, slowly, stirring frequently. Add the meat and let it brown; when it has browned, add the wine and let it cook down on low heat. At this point (this is optional), you can add two glasses of warm milk, a little at a time, until it becomes creamy. Add salt and pepper to taste and add two cups of hot broth in which you have previously dissolved the tomato paste (this can be substituted with plain tomato sauce). The ragù must slowly boil, without every becoming dry, for no less than two or three hours. Cook the tagliatelle in a lot of salted water leaving them al dente, drain them and add a little butter directly to the pasta, then mix in the ragù, and serve it with parmesan in abundance. The ragù can be kept in the refrigerator for up to 15 days, no problem, in a hermetically sealed glass jar.

Suggested red wine Sangiovese di Romagna DOC

Last modified Dec 27, 2013

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