Tagliatelle al ragù
210 min651 kcal each
The real ragù from Bologna: beef and pork simmered for three hours with wine and a little milk, tossed with egg tagliatelle. Freezes beautifully.
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Plan this recipeIngredients
for 6 servings- Egg tagliatelle, dry500 g
- Minced beef300 g
- Minced pork200 g
- Onion1 piece
- Carrot1 piece
- Celery1 stalk
- Tomato passata400 g
- Tomato paste1 tbsp
- Dry white wine150 ml
- Whole milk150 ml
- Olive oil2 tbsp
- Butter20 g
- Parmesan, finely grated60 g
- Water250 ml
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 20 min · cook 190 min- Chop the onion, carrot and celery very finely and soften them in the oil and butter for 10 minutes.
- Add both meats and cook, breaking them up, for 10 minutes, until they lose their pink colour.
- Pour in the wine and let it evaporate.
- Stir in the tomato paste, passata, water and salt. Simmer with the lid ajar for 2½–3 hours, adding a little water if it dries out.
- Stir in the milk for the last 30 minutes.
- Cook the tagliatelle, toss them with the ragù and a splash of pasta water, and serve with Parmigiano.
- The ragù keeps for 4 days in the fridge and 3 months in the freezer.
Nutrition
per servingCal
651
Protein
32g
Carbs
69g
Fat
28g
Of 6.7g of sugar per serving, 0g is added sugar.
Of 28g of fat per serving, 9.9g is saturated.
