Cook and Scale
Tagliatelle al Ragu
6 servings · 170 min total
The true Bolognese: a long-simmered ragu of beef, pork and pancetta clinging to fresh egg tagliatelle. The dish Bologna is famous for.
Ingredients
- 500 g egg noodles
- 400 g ground beef
- 200 g ground pork
- 100 g bacon, diced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, finely diced
- 2 celery stalk, finely diced
- 2 tbsp tomato paste
- 2 dl white wine
- 400 g canned tomatoes
- 2½ dl milk
- 2½ dl beef stock
- 60 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the soffritto — Heat the olive oil and cook the bacon, onion, carrot and celery gently for 12 minutes until soft and sweet.
- 2.
Brown the meat and reduce wine — Add the ground beef and pork, breaking them up, and brown for 10 minutes. Stir in the tomato paste and cook 2 minutes, then pour in the wine and let it reduce.
- 3.
Simmer the ragu low and slow — Add the canned tomatoes, milk and stock, season, and simmer very gently for 2 hours until dark, rich and thick, topping up with water if it dries out.
- 4.
Toss noodles with the ragu — Cook the egg noodles in salted boiling water for 8 minutes until al dente, drain and toss with the ragu and Parmesan. Serve at once.