Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 1 lb fresh tagliatelle; 1 lb ground beef; 1/2 lb ground pork; 4 oz pancetta, diced; 1 onion, 1 carrot, 1 celery stalk, finely diced; 1 cup dry red wine; 1 cup whole milk; 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 cup Parmesan, grated

6 servings20 min prep150 min cookMedium Italy

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The Story Behind It

The Tale of Tagliatelle al Ragù

Story updated September 17, 2026

Tagliatelle al Ragù, egg pasta ribbons with slow-simmered meat sauce, is Bologna's true classic, distinct from the 'spaghetti bolognese' known abroad, which is largely a foreign adaptation. Bologna's ragù has been documented in local cookbooks since the late 18th century, evolving gradually into the dish served in the city today.

Ingredients

Scale:· 6 servings

1 lb fresh tagliatelle
1 lb ground beef
1/2 lb ground pork
4 oz pancetta, diced
1 onion, 1 carrot, 1 celery stalk, finely diced
1 cup dry red wine
1 cup whole milk
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 cup Parmesan, grated

Instructions

1Render pancetta, then sauté the diced soffritto until softened.
2Add ground beef and pork and brown thoroughly.
3Pour in wine and simmer until it evaporates.
4Stir in milk and let it reduce completely.
5Add tomato paste and crushed tomatoes, then simmer uncovered on low heat 2-2.5 hours, stirring occasionally.
6Cook tagliatelle in salted water until al dente and toss with the ragù.
7Serve topped with grated Parmesan.

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