Pasta & RiceDifficulty: medium
Tagliatelle al Ragù alla Bolognese
Bologna's masterpiece: silky egg ribbons under a slow-simmered meat ragù of pork, beef and a whisper of tomato.
30
Prep Time
180
Cook Time
6
Servings
Ingredients
Instructions
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1Sweat the pancetta in butter, then the soffritto, 10 min until soft.
2Add the meats and brown well, breaking up lumps.
3Pour in the wine and reduce. Add paste and passata; half-cover.
4Simmer gently 2.5-3 h, topping up with milk now and then — the ragù should never fry.
5Cook the tagliatelle until just tender and toss with a ladle of ragù and a knob of butter.
6Serve under a snowfall of Parmigiano.
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