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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.