This iconic meat sauce is traditionally served over fresh egg tagliatelle, which can be made from scratch or purchased fresh from a specialty store. Note: ground beef is never used in Italian ragù. While most recipes call for minced meat, it is traditional for a whole piece of beef to be hand chopped with a knife. The recommended cut is thin flank or skirt steak.
Course Main Course
Cuisine Italian
Keyword pasta, bolognese, tagliatelle
Ingredients
1lb.fresh tagliatelle pasta
3/4lb.minced beef
1/3lb.unsmoked pancetta - finely mincedoptional
1medium carrotfinely chopped
1medium stalk celeryfinely chopped
1/2cupfinely chopped onion
1/4cupItalian tomato paste
1/2cupwhite winewhite is traditional, but some cooks prefer red
3/4cupwhole milk
Olive oil
Salt and pepperto taste
Instructions
1 - In a heavy bottomed or cast iron pot, heat olive oil until shimmering. If using pancetta, gently fry pancetta until it starts to release its fat. Do not burn.
2 - Add the chopped sofritto (carrots, celery and onion) and cook until onions are transparent, stirring occasionally.
3 - Add beef and cook until lightly browned.
4 - Add tomato paste and wine and mix well.
5 - Gradually add milk, stirring until completely absorbed.
6 - Season with salt and pepper, to taste. Cover and simmer for 3 to 4 hours. (If necessary, add more milk to maintain consistency.)
7 - Serve over tagiatelle, cooked al dente. (A small amount of butter can be tossed into the pasta prior to adding the ragù.)
8 - Pass Parmagiano-regggiano to grate.
Notes
(adapted from the Accademia Italiana della Cucina recipe)