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

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.

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.