Tagliatelle al Ragù, often known as Tagliatelle alla Bolognese, is a classic dish from Bologna, Italy, featuring wide, flat tagliatelle pasta coated in a rich, slow-cooked meat sauce. This hearty ragù, made with ground beef, pancetta, vegetables, and a touch of tomato, is simmered for hours to develop deep, savory flavors, making it a comforting centerpiece for family gatherings or special occasions. Unlike the tomato-heavy versions often seen outside Italy, authentic Bolognese ragù is more meat-focused, with a creamy finish from a splash of milk. Follow this detailed step-by-step recipe to create an authentic Tagliatelle al Ragù that brings the taste of Emilia-Romagna to your table.
Ingredients (Serves 4-6)
For the Ragù:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 oz (115g) pancetta, finely diced
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb (450g) ground beef (80% lean, 20% fat)
- ½ cup (120ml) dry white wine
- 1 cup (240ml) whole milk
- 1 can (14 oz/400g) whole peeled tomatoes, crushed by hand
- 1 cup (240ml) beef or chicken broth (or water, if needed)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: Pinch of nutmeg (traditional in Bologna)
For the Pasta:
- 12 oz (340g) fresh tagliatelle (or 10 oz/280g dried tagliatelle)
- Salt (for pasta water)
For Garnish:
- Freshly grated Parmigiano Reggiano cheese
- Fresh parsley, finely chopped (optional)
Equipment Needed
- Large pot (for boiling pasta)
- Large heavy-bottomed pot or Dutch oven (for ragù)
- Wooden spoon
- Measuring cups and spoons
- Grater (for Parmigiano Reggiano)
- Colander
- Tongs
Step-by-Step Instructions
Step 1: Prepare the Soffritto
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter over medium-low heat. Add 1 finely chopped onion, 1 finely chopped carrot, and 1 finely chopped celery stalk—the classic Italian soffritto—and sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned. This aromatic base builds the foundation of the ragù’s flavor, adding sweetness and depth. Keep the heat low to avoid caramelization, which can overpower the delicate balance of the sauce.
Step 2: Cook the Pancetta and Beef
Add 4 oz finely diced pancetta to the pot, increasing the heat slightly to medium. Cook for 5-7 minutes, stirring frequently, until the pancetta releases its fat and becomes lightly golden. Next, add 1 lb ground beef, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and any excess moisture has evaporated. Avoid overcrowding the pot—brown the meat in batches if necessary to ensure proper searing, which enhances the ragù’s rich, meaty flavor. Season lightly with salt and black pepper at this stage.
Step 3: Deglaze with White Wine
Pour in ½ cup dry white wine, stirring to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes, until it reduces by half, adding a subtle acidity that balances the richness of the meat. Stir occasionally to ensure even reduction. This step is crucial for layering flavors in the ragù, giving it a bright, nuanced taste.
Step 4: Add Milk and Tomatoes
Pour in 1 cup whole milk, stirring gently to combine. Simmer for 5-7 minutes, allowing the milk to reduce slightly and tenderize the meat, creating a creamy texture that’s signature to authentic Bolognese. Next, add 1 can of whole peeled tomatoes, crushed by hand, along with their juices. Stir in 1 cup beef or chicken broth (or water) to thin the sauce slightly, and add 1 bay leaf. If desired, add a pinch of nutmeg for a traditional touch—it adds a subtle warmth that complements the meat. Bring the mixture to a gentle simmer, then reduce the heat to low.
Step 5: Simmer the Ragù
Cover the pot partially with a lid and let the ragù simmer gently on low heat for at least 2-3 hours, stirring occasionally. The longer it cooks, the deeper the flavors become—some Bolognese recipes simmer for up to 4-5 hours. If the sauce thickens too much, add a splash of broth or water to maintain a loose, saucy consistency. The ragù should be rich and meaty, with the tomatoes playing a supporting role rather than dominating. Taste and adjust seasoning with salt and pepper toward the end of cooking, removing the bay leaf before serving.
Step 6: Cook the Tagliatelle
When the ragù is nearly ready, bring a large pot of water to a boil. Add a generous pinch of salt—enough to make the water taste slightly salty—and bring to a rolling boil. Add 12 oz fresh tagliatelle (or 10 oz dried) and cook according to package instructions, typically 2-4 minutes for fresh or 8-10 minutes for dried, until al dente. Tagliatelle’s wide, flat shape is ideal for holding the hearty ragù, but pappardelle or fettuccine are good alternatives. Reserve 1 cup of the starchy pasta water, then drain the pasta.
Step 7: Combine Pasta and Ragù
Add the drained tagliatelle to the pot with the ragù, tossing gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, to help the ragù cling to the pasta without becoming too heavy. Toss over low heat for 1-2 minutes to let the pasta absorb the sauce’s flavors, ensuring every strand is coated in the rich, meaty ragù.
Step 8: Serve Immediately
Divide the Tagliatelle al Ragù among warmed plates or shallow bowls to keep the sauce velvety. Sprinkle generously with freshly grated Parmigiano Reggiano for a nutty, savory finish, and garnish with a pinch of finely chopped parsley, if desired, for a pop of color. Serve immediately, enjoying the comforting, hearty flavors with a fork, twirling the tagliatelle to savor the ragù in every bite. This dish is best enjoyed hot, straight from the pot.
Tips for Success
- Fresh Pasta: If possible, use fresh tagliatelle for an authentic texture—it pairs beautifully with the ragù’s richness. If using dried, choose a high-quality brand with a rough texture to grip the sauce.
- Slow Cooking: Don’t rush the ragù. The long, slow simmer is key to developing its deep, complex flavors. If short on time, a minimum of 1.5 hours will work, but longer is better.
- Meat Quality: Use ground beef with some fat (80/20 ratio) for a juicier, more flavorful ragù. Lean meat can result in a dry sauce.
- Milk Addition: Don’t skip the milk—it tenderizes the meat and adds creaminess, a hallmark of authentic Bolognese. Add it before the tomatoes to prevent curdling.
- Storage: Store leftover ragù in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of water or broth to loosen the sauce.
Why You’ll Love This Recipe
Tagliatelle al Ragù is the epitome of Italian comfort food, with its rich, slow-cooked ragù and tender pasta creating a dish that’s both hearty and elegant. This recipe stays true to its Bolognese roots, focusing on a meat-forward sauce with just a hint of tomato, unlike the tomato-heavy versions often seen outside Italy. The process of simmering the ragù is a labor of love, but the result is a deeply satisfying meal that’s perfect for a cozy Saturday dinner on May 31, 2025, at 10:17 AM IST. It’s a dish that brings warmth and tradition to any table.
Serving Suggestions
Serve Tagliatelle al Ragù as the star of the meal, paired with a simple green salad dressed with olive oil and balsamic vinegar to balance the richness. A glass of Sangiovese or Barbera, both classic reds from Emilia-Romagna, complements the ragù’s savory flavors beautifully. For a complete Italian feast, start with an antipasto of prosciutto and melon, and finish with a light dessert like tiramisu or a fruit tart. This dish is perfect for a family gathering or a special occasion, offering the comforting taste of Bologna in every bite.
Cultural Significance
Tagliatelle al Ragù originates from Bologna, the culinary heart of Emilia-Romagna, a region renowned for its rich gastronomic traditions. The official recipe for Ragù alla Bolognese was registered in 1982 by the Bologna Chamber of Commerce to preserve its authenticity, emphasizing the use of tagliatelle over spaghetti, which is a common misconception outside Italy. The dish reflects the region’s focus on hearty, meat-based dishes, with tagliatelle’s wide shape perfectly suited to hold the thick ragù. It’s a symbol of Bolognese hospitality, often served during festive occasions or Sunday family lunches, embodying the warmth and tradition of Italian home cooking.
