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Home » World Recipes » Ragù Bolognese Recipe – From Italy with Love

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Ragù Bolognese with Tagliatelle or Fettuccine

Ragù Bolognese is a winner in my home. This recipe starts with a traditional Italian sofrito (which typically consists of onions, celery, and carrots sautéed or braised in cooking oil).

how to make the Ragù Bolognese

Ingredients:

2 tbsp. olive oil
2 big onions (finely chopped)
2 celery stalks (finely chopped)
2 big carrots (finely chopped)
300 g – 400 g ground beef (lean mince) – You can use 50% beef + 50% veal
± 80 g bacon (or pancetta, finely chopped, if you have)
½ cup of good red wine
3 cups beef stock
3 tbsp. tomato paste
Salt to taste
1 cup whole milk

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Method:

Sauté the first 4 ingredients until soft (± 10 min.).
Add the beef, and bacon, and sauté while breaking up the beef with a spoon (± 15 min.).
When browned add the wine and boil for 1 min. while stiffing regularly.
Mix the stock and tomato paste, add to the above, and gently simmer, stirring occasionally. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; then gradually add the milk to the sauce while stirring.
Cover with lid slightly ajar and simmer over low heat, for about 45 min.

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Serve with Tagliatelle or fettuccine and Parmigiano-Reggiano

Which wine to use: We love a merlot or Cabernet Sauvignon, but you can use any good red wine that you would love to drink as well.

2 Frequently asked questions:

Q: What is a Ragu?

A: In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. Origin: Italy

Q: Tagliatelle vs Fettuccine (What is the difference?)

A: They are identical but vary in width, shade, and thickness. Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy: flat ribbons similar in shape to fettuccine and are traditionally about 6 mm wide. Fettuccine is popular in Roman and Tuscan cuisine and is thicker than Tagliatelle. Both can be a substitute in place for the other and both are perfect for Ragù Bolognese.

My question to you: Have you been to Tuscany?

I hope you enjoy this recipe.

Anna C

Hmm, must be

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