dinner · everyday
Classic ragù alla bolognese with tagliatelle
A slow, rich meat sauce of beef and pork browned well with soffritto, wine and a little tomato and milk, simmered for hours and tossed with fresh tagliatelle.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Render the pancetta in the oil and butter, add the soffritto and cook gently 15 minutes until soft and sweet.
-
2
Add the meats and cook, breaking them up, until well browned.
-
3
Add the wine and reduce, then the tomato paste and passata.
-
4
Add the milk and stock, bring to a bare simmer and cook partly covered 2.5-3 hours, adding stock as needed. Season.
-
5
Toss the tagliatelle with the ragù and a splash of pasta water, and serve with Parmigiano.
