Tagliatelle with meat sauce (ragù)
One of the most iconic dishes of Emilian cuisine is tagliatelle al ragù. An undisputed symbol of Bolognese gastronomic tradition, along with baked lasagna and other egg pastas like balanzoni, they are a first course whose origins likely stretch back to the history of ancient Rome.
Tagliatelle with Bolognese ragù is a rich and complex first course, ideal for celebrating a festive occasion. Let’s discover the recipe together!
HOW TO PREPARE TAGLIATELLE AL RAGÙ
Ingredients for 4 people:
- 500 g of Tagliatelle Emiliane Pasta Fresca Rossi
- Parmigiano Reggiano to taste
- 1/2 stick of celery
- 1 yellow onion
- 1 carrot
- 150 g of ground pancetta (flat-cured pork belly)
- 100 g of sausage
- 200 g of ground pork loin
- 300 g of ground beef chuck
- 1/2 glass of dry white wine
- Approximately 400 g of tomato purée
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Preparation
- Prepare the soffritto. Finely mince the celery, carrot, and onion. In a heavy-bottomed saucepan, heat the oil and slowly sauté the minced vegetables until softened.
- Add the pancetta and, after a few minutes, all the ground meat as well.
- Brown everything over high heat, stirring constantly and breaking up the meat with a spoon.
- Deglaze the meat with the wine and let it evaporate.
- Lower the heat and season with salt and pepper.
- Then add the tomato purée and continue to stir to blend everything well.
- Bring to a boil, cover with a lid, and let it cook over very low heat for at least a couple of hours.
- Bring a large pot of salted water to a boil, and drop in the Emilian tagliatelle.
- Drain them al dente and toss with the Bolognese ragù and a sprinkling of Parmigiano Reggiano.