How to Make Tagliatelle al Ragù - The REAL "Pasta Bolognese"

You're probably familiar with Spaghetti Bolognese (a dish that has long been associated with Bologna, Italy) made of spaghetti noodles and tomato sauce with some meat. In countries like the UK it's even been given the nickname "Spag Bol".. It's literally spelled this way on menus. I don't know how we got here and it's probably a topic for another day. But the thing we should all know is that "Spaghetti Bolognese" does not exist in Bologna. The actual name is "Tagliatelle al Ragú". A flat pasta with meat sauce. And by meat sauce I mean, 90/10 meat with a hint of tomato for brightness. What gives this dish complexity is the ingredients that enhance the meat flavor, like the fatty-peppery Pancetta and the Italian Holy Trinity of onion, celery, and carrot; or simply put, Sofritto. Followed by a reduction period with red wine, a modest touch of tomato, and milk to balance acidity and tenderize the meat. And finally deglazing those concentrated flavors with a long simmer in beef broth. A minimum of 2 hours to be exact. Giving all the ingredients time to render themselves velvety and tender.
While the pot simmers gently, you'll have time to make your pasta from scratch.
Chefs Notes:
Bacon and Pancetta are both pork belly cuts but with a different curing process. So, although they aren't exactly the same, you can substitute them 1:1. The bacon will add a smokier flavor. The ground meat amounts to 2 pounds total . You can substitute for all beef or variations of beef, pork, veal, etc. to suit your preference. If you notice the pasta dough is a little dry or crumbly, add a few drops of water. Don't add too much water or the dough will become tacky and difficult to roll out. Pasta can be made a day ahead. Keep in the fridge over night and let it come to room temperature before rolling it out.
Tagliatelle al Ragú is a traditional Bolognese dish cooked by families over generations. Every family recipe has been modified over time to suit their palette or based on the ingredients available to them. Allow this recipe to serve as a guide which can be modified to your liking.
Tagliatelle al Ragú
Serves:4 as main course, 6 as first course
Prep time: 45 min
Cooking time: 2.5 -3 hrs
Wine pairing suggestion: Lambrusco
Ragú
5 oz Pancetta, small dice
1 1/2 Lbs 80% Lean ground beef
8 oz Pork sausage, without casing
2 Tbsp Olive oil
2 tsp Salt
Sofritto
1/2 Large yellow onion, chopped fine
1 Large celery stalk, chopped fine
1 Large carrot, chopped fine
1 Clove Garlic, minced
Liquid Ingredients
1 cup Red wine, Sangiovese preferred
1 cup crushed tomato or 3 tbsp paste
1/2 cup whole milk
3 - 4 cups of beef broth
Method:
1. Cook meat.
In a large, heavy-bottom pot or dutch oven, heat oil on med-high until shimmering. Add pancetta. Cook 7 min, or until browned. Add beef and pork. Cook 7-10 min till browned. Once meat is fully cooked, season with salt. Place meat mixture in a bowl, set aside.
2. Sauté sofritto.
Return heat to med-high. Add onion, celery, and carrot. Cook till translucent. 10 min. Add garlic. Cook till fragrant 1 min. Add the meat mixture back in. Stir to combine.
3. Reduce, deglaze, and simmer.
Lower heat to medium. Add wine, reduce till liquid is absorbed, 5 min. Add crushed tomato and milk. Lower heat to med-low and simmer for 10 minutes. Add enough broth to cover the ragu. Cover and simmer for 2 hours. Stirring occasionally.
While the ragú is cooking, make the pasta.
Tagliatelle
300g '00' flour
3 whole eggs
1. Make pasta dough.
On a large clean surface, place flour and create a well in the center.
Place the eggs in the well and scramble with a fork, slowly pulling in the flour from the inside. Once the eggs are no longer runny, begin gently folding the mixture to create a dough. Knead the dough, by hand, for 10 minutes. When the dough is smooth and elastic, place it in plastic wrap. Rest for 30 min.
2. Roll dough.
When the dough has rested, place on a clean surface and begin rolling from the center outward. Roll out until it's thin and translucent when you place your hand under it. Allow the sheet of pasta to dry out for 10 min. Uncovered. This will keep the dough from sticking together when you cut it.
3. Cut dough.
Fold the pasta dough from both ends, to meet in the middle. Cut 1/4 to 1/2 inch wide slivers. Unfurl the rolls of pasta and gather into loose bunches.
4. Boil pasta. Fill a large pot with water and bring to a rolling boil.
When the water is boiling, add enough salt to make the water taste like sea water. Add the pasta, allow the water to come back up to a boil and cook for 3-4 min. Cook to al dente.
Drain the pasta and put back in the same pot. Pour the ragú onto the pasta. Combining in this order will allow the ragú to mix into the pasta more easily without having to over-stir.
Plate and top with more meat, as desired.
Serving suggestion: Serve with grated Parmigiano Reggiano.
Subscribe for more:
/ wtb.eats

[@joviansorrentini4618]

As a Italian Puerto Rican I like watching video likes this and your to sigue boricua voy ti 🤙✌️

[@whatomorrowbrings]

Weppaa 🇵🇷:)

[@victorlui5955]

I like watching the cooking video. 😍🥰😊

[@whatomorrowbrings]

So glad! More to come :)