Tagliatelle with Bolognese Ragù

Ingredients

• 400 g Egg tagliatelle
• 400 g Ground beef
• 150 g Pancetta
• 1 medium Carrot
• 1 medium Onion
• 1 stalk Celery
• 150 ml White wine
• 200 g Tomato passata
• 1 tbsp Tomato paste
• 150 ml Milk
• 250 ml Beef broth
• 20 g Butter
• 2 tbsp Olive oil
• 60 g Parmesan cheese
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Finely dice the carrot, onion and celery to make a soffritto.
2. In a heavy pot or earthenware casserole, melt a knob of butter with a splash of olive oil over low heat, add the finely chopped pancetta and let it render gently for 3–4 minutes.
3. Add the soffritto and cook over low heat for 8–10 minutes, stirring often, until the vegetables are soft, golden and sweet but not coloured.
4. This slow base is the backbone of the ragù's flavour.
5. Raise the heat to medium-high and add the coarsely minced beef.
6. Break it up with a wooden spoon and let it brown well for about 10 minutes, until any released liquid has evaporated and the meat sizzles and takes on colour.
7. Pour in the white wine and let it evaporate completely, scraping the bottom of the pot — you should no longer smell alcohol, about 4–5 minutes.
8. Stir in the tomato passata and tomato paste with a little hot broth.
9. Season lightly with salt and pepper.
10. Bring to a bare simmer.
11. Lower the heat to the gentlest simmer, partially cover, and cook for at least 2 hours (ideally 3), stirring now and then and adding warm broth whenever the sauce gets too dry.
12. The ragù should barely bubble.
13. About 30 minutes before the end, pour in the warm milk and stir it in.
14. It softens the acidity and gives the sauce its characteristic velvety texture.
15. Adjust salt and pepper, then keep the ragù warm.
16. Cook the fresh egg tagliatelle in plenty of salted boiling water until al dente, just 2–3 minutes for fresh pasta.
17. Drain, keeping a little cooking water.
18. Toss the tagliatelle directly in the pot with the ragù over low heat for a minute, loosening with a splash of pasta water if needed.
19. Serve at once with grated Parmigiano Reggiano.

Tips

• The official 1982 recipe specifies coarsely minced beef, not finely ground — texture matters. A mix of beef and a little pork makes it richer.
• Never let the ragù boil hard; a long, lazy simmer is what develops the deep flavour. Patience over heat.
• Always pair with fresh egg tagliatelle, never spaghetti — the porous, rough pasta clings to the sauce as Emilians intend.