Tagliatelle al Ragù Bolognese
Egg pasta with slow beef-and-pancetta ragù
Egg tagliatelle with beef and fresh pancetta ragù, wine, a little tomato and optional milk.
Bologna, Emilia-Romagna
The regional version.
A Bolognese ragù of beef, fresh pancetta and soffritto, paired with fresh egg tagliatelle; milk remains optional.
- This Bolognese version uses coarse beef and fresh unsmoked pancetta.
- Tomato is restrained relative to the meat, and milk is optional.
- Egg tagliatelle carry the ragù; garlic and herbs are absent from this version.
Technique: egg pasta with slow beef-and-pancetta ragù
Use fresh pancetta rather than smoked bacon. Brown the beef before adding liquid and let the sauce simmer slowly. Milk is optional in this version.
The recipe
Tagliatelle al Ragù Bolognese
Ingredients
Main
Method
- 1
Render chopped fresh pancetta with oil in a heavy pot. Add onion, carrot and celery and soften slowly without browning.
- 2
Raise the heat, add beef and cook for about 10 minutes, breaking it up until the moisture has evaporated.
- 3
Add wine and reduce, then stir in tomato paste, passata and a ladle of hot broth.
- 4
Cover loosely and simmer for 2–3 hours, adding hot broth only as needed and stirring the bottom regularly.
- 5
If using milk, add halfway through and allow it to reduce completely. Season when the ragù is thick and cohesive.
- 6
Boil tagliatelle until just tender, drain and toss with enough ragù to coat. Reserve any excess sauce separately.
The version on this page
A Bolognese ragù of beef, fresh pancetta and soffritto, paired with fresh egg tagliatelle; milk remains optional.
- This Bolognese version uses coarse beef and fresh unsmoked pancetta.
- Tomato is restrained relative to the meat, and milk is optional.
- Egg tagliatelle carry the ragù; garlic and herbs are absent from this version.
Cooking it well
Use fresh pancetta rather than smoked bacon. Brown the beef before adding liquid and let the sauce simmer slowly. Milk is optional in this version.
Serving and planning
Serve dressed egg tagliatelle as a first course. Freeze extra ragù separately from the pasta.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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