Tagliatelle al Ragù (Bolognese)

Tagliatelle al Ragù (Bolognese) ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion
• 2 medium carrots
• 2 stalks celery stalks
• 1 lb ground beef (80/20)
• 0.5 lb ground pork
• 4 oz pancetta, diced
• 1 cup whole milk
• 0.5 cup dry white wine
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 leaf fresh bay leaf
• 0.25 tsp nutmeg
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 lbs fresh tagliatelle pasta
• 0.5 cup Parmigiano-Reggiano

How to make Tagliatelle al Ragù (Bolognese)

1. Prepare the soffritto: Finely dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. This aromatic base is crucial for Italian ragù.
2. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium-low heat. Add the diced pancetta and cook slowly for 8-10 minutes until crispy and rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the diced onion, carrots, and celery to the pot with the remaining fat. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the vegetables are very soft and translucent, but not browned.
4. Increase heat to medium-high. Add 1 lb of ground beef and 0.5 lb of ground pork. Break up the meat with a spoon and cook until nicely browned all over, about 8-10 minutes. Drain any excess fat.
5. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Pour in 0.5 cup of dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce completely, about 3-5 minutes.
6. Add 1 cup of whole milk to the pot. Stir well and let it simmer gently until the milk has almost completely evaporated and been absorbed by the meat, about 10-15 minutes. This step tenderizes the meat.
7. Stir in the 28 oz can of crushed tomatoes, 1 cup of beef broth, 1 fresh bay leaf, 0.25 teaspoon of nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the ragù to a gentle simmer.
8. Reduce the heat to the lowest setting, cover the pot partially, and let the ragù simmer for at least 2.5 to 3 hours, stirring every 30-45 minutes to prevent sticking. The longer it simmers, the richer the flavor and more tender the meat will become.
9. When the ragù is almost done simmering, bring a large pot of salted water to a boil for the pasta. Cook 1.5 lbs of fresh tagliatelle according to package directions, usually 2-4 minutes, until al dente. Remove and discard the bay leaf from the ragù.
10. Drain the pasta, reserving about 1 cup of pasta water. Add the cooked tagliatelle directly to the ragù and toss well to coat every strand. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
11. Serve the Tagliatelle al Ragù immediately in warm bowls, topped with a generous grating of 0.5 cup of fresh Parmigiano-Reggiano cheese and a sprinkle of the crispy pancetta (if desired).

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