Ragu Bolognese Tagliatelle Pasta Course
This Ragù recipe is the traditional recipe that originated in Bologna, Italy. It is used in many beloved Italian dishes such as a Tagliatelle Bolognese and Lasagne alla Bolognese. In this Ragù Bolognese Pasta Course, we'll show you to to make the recipe in accordance with the latest recipe filed by the Bologna Chamber of Commerce in Italy!
Ingredients
- 400 g ground beef shank or chuck roast "muscolo o cartella di manzo"
- 150 g fresh pancetta pork belly
- 60 g onion about a half
- 60 g carrot about one whole medium
- 60 g celery one rib
- 125 ml white or red wine use red!: one 'glass' (125 ml)
- 200 g tomato purée "passata"
- 1 tbsp triple concentrated tomato paste
- 125 ml whole milk one 'glass' 125 ml (optional but add it)
- 3 tbsp extra-virgin olive oil
- salt and pepper to taste
- 1 liter broth vegetable or beef to slow cook the ragù
- 600 g fresh tagliatelle pasta
Instructions
Make the Sauce
- Finely chop the pork belly/pancetta. Mince the onion, carrot and celery.
- Heat the oil in a large sauce pan or skillet.
- Sauté the vegetables until tender and translucent.
- Make a well in the center of the vegetables. Add the pancetta and cook until no longer red.
- Make a well and add the ground beef. Cook until no longer red.
- Slowly add the red wine a little at a time. Let the wine reduce and continue adding slowly until all of the wine has been added.
- Add the tomato puree and concentrated tomato paste. Stir. Cover and simmer on medium-low heat for 2-3 hours, adding ladles of broth as needed.
- After two hours, slowly add the whole milk over the course of an hour. Simmer over medium-low heat and stir frequently. Salt and pepper to taste!
- Combine the sauce with fresh tagliatelle pasta cooked to al dente. Buon appetito!
Video
Nutrition
Sodium: 463mgCalcium: 126mgVitamin C: 10mgVitamin A: 1852IUSugar: 9gFiber: 2gPotassium: 819mgCholesterol: 80mgCalories: 433kcalTrans Fat: 1gSaturated Fat: 11gFat: 30gProtein: 21gCarbohydrates: 14gIron: 3mg
Tried this recipe?Let us know how it was!