tagliatelle al ragu

This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!

Tagliatelle al Ragù

oz Tagliatelle pasta

ground beef

olive oil

pancetta (finely diced)

carrot (finely diced)

celery (finely diced)

sweet yellow onion (finely diced)

tomatoes (peeled, seeded, and crushed)

milk

dry red wine

heavy cream

beef broth (optional)

salt and pepper

parmesan cheese (optional garnish)

In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.

Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10minutes until the vegetables are tender.

Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes. Then, add in the wine and stir until it evaporates, about 5 minutes.

Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.

When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.

At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.

Drain the pasta and add half of the ragu sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.

Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!

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This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta and combining it with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!

Tagliatelle Bolognese recipe or Tagliatelle al Ragù is a traditional pasta dish made with fresh homemade tagliatelle and bolognese sauce. It has become a symbol of Italian cuisine around the world. Tagliatelle al ragù Bolognese are perfect for everyday family meal but are also great to serve to your guests during a Sunday lunch or for even more refined occasions. All the ingredients for the preparation of this recipe are available all year round and have no seasonality, so it’s a dish you can make all the time.

Authentic Tagliatelle Bolognese Recipe - Recipes from Italy

200 g (1 1/2 cup) of “00” Soft Wheat Flour

eggs

300 g (10 oz) of ground beef

150 g (5 oz) of sliced pancetta or minced pork

carrot

celery

tomato tomato

onion

ml (1/2 cup) of dry white wine

300 ml (1 1/2cup) of meat broth

extra virgin olive oil

ml (1/2 cup) of whole milk

fine salt

black pepper

Parmigiano Reggiano

Make the bolognese sauce step 1

Place the chopped pancetta in a saucepan. Cook over medium heat for about 3 minutes. Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for about 5 minutes.

Make the bolognese sauce step 2

Add the ground beef. Stir and cook for about 5 minutes over medium heat. Now add the white wine. Stir and let it evaporate.

Make the bolognese sauce step 3

add the tomato passata. Cover with a lid and simmer for about 2 hours. If the sauce becomes too dry during cooking, add a little broth. Toward the end, add milk to dampen the acidity of the tomato. Adjust salt and pepper to taste. The Bolognese sauce is ready!

Make tagliatelle step 1

Sift the two flours and combine them together. Pour the two sifted flours into the steel bowl. Then add the eggs. With the flat “leaf” whisk set to speed 2 on the caster and mix the ingredients together for half a minute.

Make tagliatelle step 2

Remove the flat “leaf” whisk and insert the dough hook. Still at speed 2, knead for 2 -3 minutes until a single firm dough ball is formed. Now, dust the work surface with semolina. Remove the dough from the bowl and knead by hand for 2 minutes.

Make tagliatelle step 3

Form a ball of dough, wrap it with plastic wrap or in a tea towel. Let it rest for about 20 minutes. Then cut a piece of dough and flatten it with your hands.

Make tagliatelle step 4

Attach the sheeter to your stand mixer and proceed with the dough sheet. Set the knob of the sheeter to level 1 and at speed 2, put the dough into the rollers and pass it the first time.

Make tagliatelle step 5

Then fold the dough in half and then in half again.

Make tagliatelle step 6

Flour and pass through rollers again. Repeat 3-4 times (pass-fold-pass-fold) until the dough becomes smooth and elastic.

Make tagliatelle step 7

start thinning the sheets by passing them through the smooth roller to position 2 and finally 3. When the sheet becomes too long cut it into 2 parts.

Make tagliatelle step 8

Now move on to the preparation of the tagliatelle. Remove the sheeter from your KitcheAid and attach the tagliatelle tool. At speed 1 insert the sheeter and with your other hand, pick up the tagliatelle. Place them on a floured tray. Tagliatelle are ready

Cook, season and serve

Cook and drain tagliatelle al dente and toss them with plenty of Ragù alla Bolognese. Serve tagliatelle alla bolognese bringing grated Parmigiano cheese to the table and more Ragù alla Bolognese to add on top as desired.

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Authentic Tagliatelle Bolognese Rec...

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