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.
Ingredients
Scale
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
Instructions
- Sauté aromatic vegetables in olive oil over medium heat for 5 minutes until they become translucent and tender, releasing their natural sweetness.
- Elevate the heat and introduce ground beef, vigorously breaking down the meat while browning thoroughly to develop deep, rich flavors.
- 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.
- 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.
- Simultaneously, prepare tagliatelle in a generous pot of salted boiling water, cooking until perfectly al dente with a slight resistance when bitten.
- Marry the pasta and sauce by combining them thoroughly, ensuring each strand is lavishly coated with the robust Bolognese sauce.
- 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