Slow-Cooked Tagliatelle al Ragu Bolognese

Slow-Cooked Tagliatelle al Ragu Bolognese ingredients

• 4 oz pancetta
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 cloves garlic
• 1 cup dry red wine (e.g., Sangiovese)
• 28 oz can canned crushed tomatoes (San Marzano)
• 1 cup whole milk
• 1.5 cups beef broth
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1.5 lbs fresh tagliatelle pasta
• for serving Parmigiano-Reggiano cheese

How to make Slow-Cooked Tagliatelle al Ragu Bolognese

1. Dice the 4 oz pancetta into small pieces. Finely chop the 1 medium yellow onion, 2 medium carrots, and 2 medium celery stalks to create your soffritto. Mince the 3 cloves of garlic.
2. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until it's crispy and has rendered its fat. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion, carrots, and celery to the pot. Sauté for 10-12 minutes over medium-low heat, stirring occasionally, until the vegetables are very soft and translucent, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Increase the heat to medium-high. Add the 1 lb ground beef and 1/2 lb ground pork to the pot. Break up the meat with a wooden spoon and brown thoroughly for 8-10 minutes, stirring until no pink remains. Drain any excessive fat if necessary, but leave some for flavor.
5. Pour in the 1 cup dry red wine. Deglaze the pot by scraping up all the browned bits from the bottom. Bring to a simmer and cook for 5-7 minutes until the wine has almost completely evaporated.
6. Stir in the 28 oz can crushed tomatoes, 1 cup whole milk, 1.5 cups beef broth, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let the ragu simmer slowly for at least 2.5 to 3 hours, stirring every 30-45 minutes to prevent sticking. The sauce should become very rich, thick, and the meat exceptionally tender. If it becomes too thick, add a splash of water or broth.
8. About 15 minutes before the ragu is ready, bring a large pot of heavily salted water to a rolling boil. Add the 1.5 lbs fresh tagliatelle pasta and cook according to package directions until al dente.
9. Drain the pasta, reserving 1 cup of the starchy pasta cooking water.
10. Add the drained tagliatelle directly into the Dutch oven with the ragu. Add 1/2 cup of the reserved pasta water (and more if needed) and toss vigorously for 1-2 minutes until the pasta is thoroughly coated and the sauce emulsifies slightly, creating a glossy finish.
11. Serve immediately in warm bowls, garnished with a generous grating of fresh Parmigiano-Reggiano cheese and the reserved crispy pancetta if desired.

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