Tagliatelle al Ragù Bolognese
First CoursesEmilia-RomagnaBologna
Slow-simmered meat sauce from Bologna, served on fresh egg tagliatelle — never on spaghetti, if you ask a Bolognese. (Test content)
Nutrition per 100 g
- Calories
- 310 kcal
- Protein
- 14 g
- Fat
- 12 g
- Sugar
- 4 g
Ingredients
- 400 g Tagliatelle — fresh egg pasta
- 300 g Ground Beef
- 100 g Pancetta
- 1 Onion
- 1 Carrot
- 1 stalk Celery
- 300 g Tomatoes — passata
- 1 glass Red Wine
Method
Soffritto
Gently sweat finely chopped onion, carrot and celery with the pancetta until soft and fragrant.
Brown the meat
Add the ground beef and brown it well, then deglaze with red wine and let it evaporate.
Simmer
Add the passata and simmer, partially covered, for at least 3 hours, stirring occasionally.
Tips
The ragù is even better the day after — make it in advance.