Italian · Dinner
Bolognese Beef Pasta with Parmigiano
Tagliatelle al Ragù Bolognese
A Bolognese egg-pasta classic of fresh tagliatelle in a slow-cooked beef and pork ragù built on soffritto, white wine, milk, and a touch of tomato, finished with Parmigiano Reggiano.
$$
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
598Calories
38gProtein
28gFat
45gCarbs
5gSugar
2gFiber
748mgSodium
92mgChol
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Instructions
1
Prep
Finely dice pancetta, carrot, celery, and onion. Measure ground beef and pork. Warm milk and beef stock. Have bay leaves, nutmeg, salt, pepper, and grated Parmigiano ready.
2
Saute
Heat oil and butter over medium heat in a large heavy-bottomed pot. Add pancetta, cook 3 minutes until fat renders. Add carrot, celery, onion; cook medium-low 8 minutes, stirring occasionally, until soft and lightly golden.
3
Build 1
Raise heat to medium-high. Add beef and pork, break up with wooden spoon, cook 6 minutes until no pink remains and meat colours. Pour in white wine, simmer 3 minutes until almost evaporated and alcohol smell fades.
4
Build 2
Add warm milk and nutmeg, reduce to low heat, simmer 12 minutes until milk absorbs and meat looks creamy. Stir in tomato passata, beef stock, bay leaves, salt, and pepper.
5
Simmer
Bring to bare simmer, reduce heat to very low, cover partially, cook 90 minutes on lowest heat, stirring every 15 minutes, until glossy, deeply coloured, fat just separating. Add stock splash if it dries.
6
Boil
While ragù cooks, bring 2L water to rolling boil near the end. Salt with 1.5 tsp. Cook tagliatelle 3 to 4 minutes until al dente. Reserve 60ml pasta water. Discard bay leaves.
7
Finish and plate
Drain pasta, add to ragù with 2 tbsp pasta water. Toss over low heat 1 minute until sauce coats every strand. Plate immediately, top with grated Parmigiano and black pepper. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) ground beef chuck
- 120g (4.2 oz) ground pork shoulder
- 60g (2.1 oz) pancetta
- 120g (4.2 oz) carrot
- 80g (2.8 oz) celery stalk
- 100g (3.5 oz) yellow onion
- 120ml (1/2 cup) dry white wine
- 240ml (1 cup) whole milk
- 160g (5.6 oz) tomato passata
- 300ml (1 1/4 cup) beef stock
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 bay leaves
- 1/4 tsp grated nutmeg
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 200g (7 oz) fresh egg tagliatelle
- 40g (1.4 oz) Parmigiano Reggiano