Tagliatelle al ragù
What the rest of the world calls “bolognese”: a meat ragù cooked very slowly with tomato, milk and wine, which in Bologna is served with egg tagliatelle, never with spaghetti.
Ingredients
- 300 g minced beef
- 150 g chopped pancetta
- 1 carrot, 1 celery stick and 1/2 onion
- 200 ml white or red wine
- 300 g crushed tomatoes
- 200 ml whole milk
- Stock, oil, salt and pepper
- 500 g egg tagliatelle
- Grated Parmesan
How to make it at home
- Finely chop the carrot, celery and onion and soften them in oil with the pancetta.
- Add the meat and brown it well, breaking it up with the spoon.
- Pour in the wine and let it evaporate. Add the tomato.
- Simmer on the lowest heat for about 3 hours, adding stock if it dries out. Halfway through, add the milk little by little.
- Cook the tagliatelle, toss them with the ragù and serve with Parmesan.
The trick: Time is the main ingredient: a half-hour ragù isn’t a ragù.