Authentic Tagliatelle al Ragù

Discover the true origin of this classic meat sauce. Rich, slow-simmered beef and pork ragù paired with silky tagliatelle and a dusting of fresh parmesan.

Ingredients

• 250 g ground beef
• 250 g ground pork
• 100 g bacon
• 1 onion
• 1 carrot
• 1 celery stalk
• 100 ml red wine
• 2 tbsp tomato paste
• 200 ml beef broth
• 2 tbsp olive oil
• 20 g butter
• 1 bay leaf
• 1 tsp fresh thyme
• 400 g tagliatelle
• to taste salt
• to taste black pepper
• to taste parmesan cheese

Instructions

1. 1Prepare the aromatic base

   

   Peel and finely dice the carrots, celery, and onions into small uniform pieces. Using a consistent size for these aromatics allows them to cook evenly and melt perfectly into the sauce.

   Tip: Uniformly dicing the vegetables ensures they cook at the same rate and seamlessly blend into the rich meat sauce.
2. 2Combine the vegetables

   

   Gather your prepared carrots, celery, and onions. Set them aside together so they are ready to be added to the pan at the same time to create the flavorful soffritto base.

   Tip: Ensure your vegetables are chopped to a uniform size so they cook evenly and integrate smoothly into the sauce.
3. 3Grind the beef

   

   Place the chunks of raw beef into a food chopper or processor. Process the meat until you achieve a consistent ground texture suitable for the meat sauce.

   Tip: Processing the meat yourself allows you to control the fat content and ensures a fresher, more robust flavor for your Bolognese.
4. 4Sauté the bacon

   

   Place a heavy-bottomed pan over medium heat and add a splash of olive oil along with a pat of butter. Once the butter is melted, add the finely chopped bacon pieces and sauté them gently to render out the savory fat.

   Tip: Starting the bacon over moderate heat allows the fat to render slowly and flavor the pan without burning the butter.
5. 5Sauté the vegetables

   

   Add the diced vegetables, including the carrots, celery, and onions, into the pan with the cooking bacon. Stir the mixture well and cook until the vegetables become translucent.

   Tip: Take your time sautéing this aromatic base; slowly building these flavors is the foundation of a rich, traditional ragù.
6. 6Add the ground meat

   

   Once the vegetables are translucent, introduce the ground meat into the pan. Stir it thoroughly into the sautéed vegetable and bacon mixture, and continue cooking until the moisture has fully evaporated.

   Tip: Cooking the meat until the moisture evaporates ensures it properly browns, adding a deep savory flavor before any liquids are introduced.
7. 7Brown the meat thoroughly

   

   Continue cooking the mixture over medium-high heat until all moisture evaporates completely. Stir occasionally to ensure the meat develops a deep caramelized crust without burning the vegetables.

   Tip: Caramelizing the meat concentrates the savory flavors and provides the rich foundation required for a traditional meat sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions