Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g tagliatelle; 400 g ground beef and pork; 100 g pancetta; 1 onion; 1 carrot; 200 ml milk; 200 ml white wine; 400 g tomato passata; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Tagliatelle al Ragù finds its roots in Bologna, where it graces the Sunday tables as families gather for a comforting meal. This dish is a staple of the region, embodying the essence of a day reserved for relaxation and indulgence, when the slow-simmered sauce melds with the fresh pasta to create a harmonious symphony of flavors.

The dish offers a rich tapestry of tastes, with the earthy depth of ground beef and pork complemented by the subtle sweetness of carrots and onions. Pancetta adds a savory note, while milk and white wine bring a gentle creaminess and acidity, respectively. The result is a bowl that is both hearty and refined, a true Bolognese delight.

Ingredients

400 gtagliatelle
400 gground beef and pork
100 gpancetta
1onion
1carrot
200 mlmilk
200 mlwhite wine
400 gtomato passata
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water; it should taste like the sea. This is crucial for seasoning the tagliatelle as it cooks.
In the meantime, finely dice 1 onion and 1 carrot. In a wide pan over medium heat, cook 100 g of pancetta until it starts to render its fat and turns slightly golden. This will form the flavorful base of your ragù.
Add the diced onion and carrot to the pan with the pancetta. Sauté them until the onion becomes translucent and the carrot softens, releasing a sweet aroma. This step ensures the vegetables meld into the sauce, adding depth of flavor.
Increase the heat to medium-high and add 400 g of ground beef and pork to the pan. Break up the meat with a wooden spoon, cooking until it browns evenly. The browning process develops rich flavors essential for a hearty ragù.
Pour in 200 ml of white wine, allowing it to deglaze the pan. Scrape up any browned bits stuck to the bottom, as these add complexity to the sauce. Cook until the wine reduces by half, which intensifies the flavors.
Lower the heat to medium and stir in 200 ml of milk. Let it simmer gently until the milk is mostly absorbed, which will tenderize the meat and add a subtle creaminess to the ragù.
Add 400 g of tomato passata to the pan, stirring well to combine. Let the ragù simmer on low heat, stirring occasionally, until it thickens and the flavors meld. Taste and adjust with fine sea salt as needed.
Once the sauce is nearly ready, add 400 g of tagliatelle to the boiling water. Cook until just shy of al dente, then reserve a cup of the starchy pasta water before draining.
Transfer the drained tagliatelle to the pan with the ragù. Toss everything together over low heat, adding reserved pasta water a little at a time to help the sauce coat the pasta smoothly. Serve hot, ensuring each plate has a generous amount of ragù.