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Tagliatelle al Ragù Recipe

Italian · Main course · 200 min total

A classic Bolognese meat sauce simmered low and slow, served over fresh egg tagliatelle. This recipe stays true to the traditional method for a rich, hearty ragù.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, finely chopped
• 1 lb ground beef (80/20 blend)
• 1/2 cup dry white wine
• 1 cup whole milk
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 1 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1 lb fresh tagliatelle (or dried egg pasta)
• Freshly grated Parmigiano-Reggiano for serving

Instructions

1. In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not browned, about 10 minutes.
2. Add ground beef, breaking it up with a spoon. Cook until meat is no longer pink, about 5 minutes. Do not brown.
3. Pour in the wine, increase heat to high, and cook until the wine has mostly evaporated, about 2 minutes.
4. Add milk and nutmeg; cook until milk has mostly evaporated, about 5 minutes.
5. Add crushed tomatoes and salt. Stir well, bring to a simmer, then reduce heat to low so the sauce barely bubbles. Cook uncovered for 2.5 to 3 hours, stirring occasionally. If sauce becomes too thick, add a splash of water or broth.
6. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook tagliatelle until al dente (fresh pasta cooks in 2-3 minutes, dried according to package). Reserve 1/2 cup pasta water, then drain.
7. Add drained pasta to the ragù pot. Toss over low heat, adding a little pasta water if needed to coat the noodles. Serve immediately with grated Parmigiano-Reggiano.

Tips

• For best flavor, use high-quality canned tomatoes like San Marzano.
• The ragù can be made a day ahead and reheated; it often tastes even better.
• If using dried tagliatelle, cook according to package directions but aim for al dente.

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