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