Tagliatelle Ragu Bolognese

How to make Tagliatelle Ragu Bolognese.

Ingredients: Serves 4

  • 400g minced beef
  • 350g tagliatelle, cooked as per package instructions
  • 100g pancetta or bacon
  • 1 medium onion
  • 2 carrots
  • 2 sticks celery
  • 125ml red wine
  • 125ml milk
  • 100ml tomato passata
  • 50g unsalted butter
  • Salt
  • Pepper


  1. Cut the pancetta or bacon into small pieces.
  2. Place it in a large pot and turn the heat on medium.
  3. As the pan heats up, the fat will begin to melt.
  4. Stir, and when there is quite a lot of fat add the minced meat.
  5. Break it up into tiny pieces and let it cook for about 5-10 minutes, stirring occasionally.
  6. The meat will release moisture, and when this has all evaporated, tip the meat out into a bowl.
  7. While the meat is cooking, prepare the vegetables.
  8. Peel and finely chop the carrot and onion.
  9. Finely chop the celery.
  10. Melt the butter in the same pot you cooked the meat in.
  11. Turn the heat down very low and add the onion, carrot and celery.
  12. Stir them well to get everything coated in butter, then put a lid on the pot and let the vegetables sweat for 10 minutes.
  13. Add the meat, wine and tomato passata to the vegetables.
  14. Stir well and turn the heat up high.
  15. Let everything cook for a couple of minutes, then turn the heat right down low, put the lid on the pot and simmer for 3 hours.
  16. Stir the ragu from time to time to make sure it doesn’t stick.
  17. If it begins to look too dry, add a bit of water.
  18. When the ragu is cooked, stir in the milk and simmer for another 40 minutes.
  19. Add salt and pepper to taste.
  20. Toss cooked tagliatelle into the ragu and serve.
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