Classic Tagliatelle al Ragù alla Bolognese

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AI generated by philipe Dinner, Italian cuisine
Servings Difficulty Prep time Cook time Total time
4 Intermediate 30 min 180 min 210 min

Indulge in the classic flavors of Bologna with this authentic Tagliatelle al Ragù alla Bolognese.

Did you know?

While spaghetti bolognese is popular internationally, in Bologna, tagliatelle is the traditional pasta choice for ragù.

Embark on a culinary journey to the heart of Italy with this authentic Tagliatelle al Ragù alla Bolognese. This dish hails from the rich gastronomic traditions of Bologna, where meat-centric sauces simmer for hours, melding flavors into a luscious, comforting embrace.

A true Bolognese sauce, or 'ragù', is a far cry from the tomato-heavy versions often seen outside of Italy. Instead, it is a subtle balance of meat, sofrito, wine, and a kiss of tomato, simmered to perfection over gentle heat. It's a recipe that teaches patience and rewards with each sumptuous forkful. The tale of Bolognese sauce weaves through the culinary heritage of Italy, taking on local nuances and the signature of the cook preparing it.


The foundation of a good Bolognese starts with quality ingredients. For a dish steeped in history, each component plays a crucial role in bringing about the essence of Bologna to your kitchen.

The tagliatelle pasta and the ground meats are quintessential for capturing the authentic essence of Ragù alla Bolognese.

  • 400g tagliatelle pasta
  • 300g ground beef
  • 150g ground pork
  • 50g pancetta, finely chopped
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 80ml dry white wine
  • 400ml tomato passata
  • 250ml beef stock
  • 100ml whole milk
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Freshly grated Parmigiano-Reggiano, for serving


Follow these steps carefully to create a symphony of flavors that pay homage to this timeless Italian classic.

  1. In a large, heavy-bottomed pot, heat a generous swirl of olive oil over medium heat.
  2. Add the pancetta and cook until slightly crispy.
  3. Introduce ground beef and pork, breaking them apart and browning them evenly.
  4. Fold in onions, carrots, celery, and garlic, cooking until softened and fragrant.
  5. Deglaze with white wine, allowing the alcohol to cook off and the liquid to reduce slightly.
  6. Stir in the tomato passata and beef stock. Bring to a simmer.
  7. Reduce heat to the lowest setting, allowing the sauce to cook gently for about 3 hours, stirring occasionally.
  8. During the last 30 minutes of cooking, add the milk to bring richness and a creamy texture to the ragù.
  9. Season with salt and pepper to taste.
  10. Boil the tagliatelle in a large pot of salted water until al dente, then drain.
  11. Toss the pasta with the Bolognese sauce, ensuring each strand is coated.
  12. Serve with a generous dusting of Parmigiano-Reggiano.

Add some extra love

Resist the temptation to rush the cooking process; a slow simmer allows the flavors to develop fully for the most authentic taste.

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