Tagliatelle al Ragu Bolognese

by | Pasta | 15 comments

Ragù alla Bolognese, originated in the city of Bologna which can be found in the region of Emilia Romagna and has become one of the most popular and well known dishes of Italian Cuisine. The recipe below is the result of all my experimentation and to me is the ultimate, tastiest and richest ragu bolognese. Both red and white wine work extremely well for adding flavor to sauce. Red wine gives the sauce added richness and robustness. What’s most important is that your sauce is packed with flavor so amazing you want to spoon it from the pot straight into your mouth. I also think using a variety of different meats makes a big difference in texture and mouthfeel.
Tip: This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti. 
Yield: 4 servings


500g  fresh tagliatelle
55g  butter 55g  minced prosciutto or pancetta 1 onion, finely chopped 100g  minced lean veal or beef 100g minced lean pork or you can use lamb 1 glass of dry red wine 3 tbsp. tomato paste Salt and pepper 1 carrot, finely grated 1 celery, finely minced


Heat a few tablespoons of butter in large, heavy based saucepan. When hot add the add the prosciutto fat or pancetta, carrot, celery, onion and cook stirring gently for about 10 minutes. Add minced meat, crumbling it in as you add it and cook stirring and breaking up the meat until it is well browned. Add the onions and a pinch of salt; stir with a wooden spoon. Cook for about 8-10 minutes over medium-low heat until the onions are soft and starting to brown. Add the carrots, celery and cook for a further 10-12 minutes or until all the vegetables are completely softened. Add the red wine and increase the heat; cook until the red wine has almost all evaporated.
Add the tomato paste and season well with salt and pepper and bring to the boil. Reduce the heat to a simmer and partially cover with a lid and let it cook gently. The longer the better but ensure that you check and stir often. After 1 hour check the seasoning and adjust if necessary. Towards the end of the cooking time bring a large pan of salted water to the boil and add your tagliatelle and cook until al dente. Toss to coat the pasta with the sauce and serve in large plates. Serve straight away with grated parmesan.

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