Classic Italian dish of fresh tagliatelle tossed in a slow-cooked meat sauce called ragù, traditionally made with beef, soffritto and a touch of milk.
Ingredients
- 14 oz (400 g) tagliatelle or pappardelle
- 1 lb (450 g) lean ground beef
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup beef broth
- ½ cup whole milk
- 1 tsp dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- ¾ cup freshly grated Parmigiano-Reggiano
- Fresh basil or parsley, chopped
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve ½ cup of the pasta water before draining.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
- Add the onion, carrot, and celery. Cook for 6–8 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook for 6–8 minutes, breaking it apart until browned.
- Stir in the tomato paste and cook for 2 minutes.
- Add the crushed tomatoes, beef broth, oregano, bay leaves, salt, and black pepper. Simmer gently for 30 minutes, stirring occasionally.
- Stir in the milk and cook for another 5 minutes to create a rich, smooth sauce. Remove the bay leaves.
- Toss the cooked pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed.
- Serve topped with freshly grated Parmigiano-Reggiano and chopped basil or parsley.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings
4 servings