The Authentic Tagliatelle al Ragu Bolognese Recipe You’ll Adore

Crafting a delectable tagliatelle al ragu bolognese recipe transports you straight to the heart of italian comfort cuisine.

Generations of home cooks have perfected this classic meat sauce in emilia-romagna’s kitchens.

Slow-simmered beef and pork create a rich, velvety base that clings perfectly to wide pasta ribbons.

Authentic ingredients make all the difference in this traditional dish.

Layers of flavor develop through patient cooking and carefully selected components.

Rich tomato notes intertwine with tender meat, creating a symphony of taste.

Savor each bite and let this authentic recipe become your new weekend cooking adventure.

Why Tagliatelle Al Ragu Bolognese Feels Like A Warm Hug

• Savor Rich Flavor Depths: The slow-simmered Bolognese sauce develops incredible layers of taste that dance on your palate with complex Italian authenticity.
• Create Restaurant-Quality Meal: This classic recipe transforms your kitchen into a professional Italian trattoria, delivering gourmet restaurant experiences without leaving home.
• Master Traditional Italian Cooking: Learning this authentic ragu technique connects you directly with generations of Italian culinary heritage, teaching fundamental cooking skills that elevate your kitchen confidence.
• Perfect Weekend Comfort Dish: The hearty, warming sauce and tender pasta provide ultimate comfort food that brings families together around a delicious, satisfying meal.

What You’ll Need For Tagliatelle Al Ragu Bolognese

• Ground Beef: A rich, hearty protein that forms the base of this classic Italian meat sauce.
• Tagliatelle Pasta: A wide, flat pasta that perfectly captures and holds the robust Bolognese sauce.

• Onion, Garlic, Carrot, Celery: A traditional Italian soffritto that provides a deep, complex flavor foundation for the sauce.

• Red Wine: Adds depth and richness to the sauce, creating a more sophisticated flavor profile.
• Chopped Tomatoes: Provides a fresh, tangy base that helps create the signature Bolognese sauce texture.
• Basil: Brings a fresh, herbal note that brightens the entire dish.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall flavor of the sauce.

• Parmesan Cheese: A classic Italian hard cheese that adds a salty, nutty finish to the dish.

How To Make Tagliatelle Al Ragu Bolognese From Scratch

Step 1: Sizzle Aromatic Vegetables

• Onion
• Garlic
• Carrot
• Celery

Stir and cook until the vegetables turn soft and release their fragrant essence, about 5 minutes.

Step 2: Transform Meat Into Golden Goodness

Crank the heat to high and introduce ground beef to the pan. Break down the meat while stirring continuously, allowing it to develop a rich, caramelized brown color and cook completely through.

Step 3: Infuse Depth With Wine and Tomatoes

Splash red wine into the skillet and let it bubble and reduce for a couple of minutes. Next, fold in chopped tomatoes and fresh basil.

Enhance with salt and black pepper according to your taste preferences.

Step 4: Create Magical Slow-Simmered Sauce

Lower the heat to a gentle whisper.

Allow the sauce to simmer lazily, developing complex flavors. Stir occasionally during the 1-2 hour transformation.

Remember, patience creates an extraordinary sauce.

Step 5: Boil Perfect Pasta Strands

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

Cook tagliatelle until it reaches that perfect al dente texture, following package guidance.

Step 6: Combine and Celebrate

Drain the pasta and lovingly mix with the robust Bolognese sauce.

Finish with a generous sprinkle of grated Parmesan cheese and fresh basil leaves. Serve immediately and enjoy your culinary masterpiece.

Pro Tips For Tagliatelle Al Ragu Bolognese

• Slowly simmer the sauce to develop rich, deep flavors that make this classic Italian dish extraordinary.
• Choose high-quality ground beef with some fat content for a more succulent and flavorful ragu.
• Allow vegetables to soften completely before adding meat to create a robust base for the sauce.
• Let the sauce reduce gradually, stirring occasionally to prevent sticking and ensure even cooking.
• Fresh Parmesan and basil are crucial finishing touches that elevate the entire dish's taste and presentation.

Tasty Twists On Tagliatelle Al Ragu Bolognese

• Lamb Ragu Bolognese: Replace ground beef with ground lamb for a richer, gamier flavor profile that adds depth to the classic sauce.
• Mushroom Vegetarian Ragu: Swap meat with mixed wild mushrooms like porcini and shiitake, creating a hearty plant-based version that maintains the sauce's robust texture.
• Spicy Calabrian Ragu: Incorporate nduja (spicy spreadable sausage) or red chili flakes to give the traditional recipe a fiery southern Italian kick.
• White Wine Ragu: Substitute red wine with dry white wine like pinot grigio, offering a lighter and slightly tangier sauce base that complements the meat's richness.

Best Pairings With Tagliatelle Al Ragu Bolognese

• Pair with Rich Red Wine: Select a robust Italian red like Chianti or Sangiovese, which perfectly complements the hearty meat sauce with its bold tannins and deep fruit notes.
• Enhance with Parmesan Cheese Side: Create a small Parmesan crisp or serve a chunk of aged Parmigiano-Reggiano on the side to amplify the umami flavors and add a delightful textural contrast.
• Balance with Fresh Green Salad: Prepare a light arugula salad dressed with lemon vinaigrette to cut through the richness of the Bolognese, providing a fresh and zesty counterpoint to the heavy pasta dish.
• Finish with Classic Italian Dessert: Conclude the meal with a traditional tiramisu or panna cotta, which will cleanse the palate and offer a sweet ending that harmonizes with the savory main course.

Storage Tips For Tagliatelle Al Ragu Bolognese

• Refrigerate: Store leftover Tagliatelle al Ragu Bolognese in an airtight container for up to 3-4 days in the refrigerator. Cool the pasta completely before sealing to prevent bacterial growth.
• Freeze: Transfer sauce and pasta separately into freezer-safe containers. Freeze for maximum 2-3 months. Pasta might lose texture, so consider freezing only the sauce.
• Microwave Reheating: Place pasta in a microwave-safe dish, sprinkle few drops of water, cover with microwave-safe lid. Heat in 30-second intervals, stirring between each interval to ensure even warming.
• Stovetop Reheating: Warm sauce in a pan over medium-low heat, adding splash of water or broth to restore moisture.

FAQs About Tagliatelle Al Ragu Bolognese

• What makes Bolognese sauce authentic?

Authentic Bolognese sauce originates from Bologna, Italy, and uses minimal tomatoes with a focus on slow-cooked meat. Traditional recipes include ground beef and sometimes pork, with milk or cream added for richness.

• Can I substitute ground beef in this recipe?

Yes, you can use ground pork, veal, or a mixture of meats. Some Italian chefs recommend using a blend of meats for deeper flavor. Ground turkey can work but will result in a lighter taste profile.

• Why is long simmering important for this sauce?

Long simmering allows flavors to develop and meat to become incredibly tender. The slow cooking breaks down meat fibers, creating a rich, smooth texture and concentrating the sauce’s complex flavors.

Tagliatelle al Ragu Bolognese Recipe

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4.9 from 9 reviews

• Total Time: 2 hours 20 minutes
• Yield: 4 1x

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Description

Classic Italian comfort unfolds with tagliatelle al ragu bolognese, a hearty Emilia-Romagna masterpiece that weaves rich meat sauce through silky pasta ribbons. Culinary traditions merge deliciously, inviting you to savor Bologna’s most celebrated dish with each deeply satisfying forkful.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (450 grams) ground beef

Vegetables:

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3 sticks of celery, finely chopped
• 3 cloves of garlic, minced

Liquids and Seasonings:

• 4 fluid ounces (120 milliliters) dry red wine
• 7 ounces (200 grams) chopped tomatoes
• 1 handful fresh basil, chopped
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Pasta and Cheese:

• 8.8 ounces (250 grams) tagliatelle pasta
• Grated Parmesan cheese to serve

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Instructions

1. Sauté aromatic vegetables in olive oil over medium heat for 5 minutes until they become translucent and tender, releasing their natural sweetness.
2. Elevate the heat and introduce ground beef, vigorously breaking down the meat while browning thoroughly to develop deep, rich flavors.
3. Deglaze the pan with red wine, allowing it to reduce and concentrate its essence, then incorporate chopped tomatoes and fragrant basil, seasoning with salt and pepper.
4. Reduce the heat to a gentle simmer, letting the ragu develop complexity for 1-2 hours, stirring intermittently to prevent scorching and enhance depth of flavor.
5. Simultaneously, prepare tagliatelle in a generous pot of salted boiling water, cooking until perfectly al dente with a slight resistance when bitten.
6. Marry the pasta and sauce by combining them thoroughly, ensuring each strand is lavishly coated with the robust Bolognese sauce.
7. Present the dish piping hot, garnishing with freshly grated Parmesan and delicate basil leaves to elevate the visual and gustatory experience.

Notes

• Slowly sauté vegetables to develop deeper, richer flavors without burning or creating bitter notes.
• Allow ground beef to brown completely for maximum umami and caramelization, ensuring meat isn’t steamed but properly seared.
• Use high-quality red wine like Chianti or Sangiovese to enhance the sauce’s complexity and provide authentic Italian depth.
• Consider replacing ground beef with plant-based alternatives like lentils or mushrooms for vegetarian version without compromising texture.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg