Tagliatelle al Ragù

Not Spaghetti Bolognese, but the real deal. Tagliatelle al Ragù is a rich, slow-cooked meat sauce, meant to be served with fresh tagliatelle, not spaghetti. Unlike tomato-heavy versions, this one builds deep, savory flavors through hours of gentle simmering.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slow cook the pancetta. Heat olive oil in a heavy-bottomed pot. Add pancetta and cook over low heat until it releases its fat.

Step 2

Build the base. Add onion, carrot, and celery. Sauté gently for 10 to 15 minutes until softened.

Step 3

Brown the beef. Add ground beef, breaking it apart. Cook until caramelized, about 5 to 7 minutes.

Step 4

Deglaze with wine. Pour in the wine and let it fully evaporate, about 2 to 3 minutes.

Step 5

Deepen the flavor. Stir in strained tomatoes and tomato paste. Mix well.

Step 6

Let it transform. Reduce heat to low, cover, and simmer for 2 to 3 hours. Stir occasionally, adding broth as needed.

Step 7

Balance with milk. Stir in milk 30 minutes before serving to soften the acidity.

Step 8

Finish strong. Season to taste. Toss with fresh tagliatelle. Top with Parmigiano Reggiano.