Traditional Bolognese Ragù with Tagliatelle

Ingredients

• 300 g Ground Pork (fresh, 20% fat)
• 300 g Ground Beef (80% lean)
• 100 g Cooked Ham (diced, preferably Italian prosciutto cotto)
• 1 pcs Carrot (medium, finely diced)
• 1 pcs Celery Stalk (finely diced)
• 1 pcs Onion (medium, finely diced)
• 2 tbsp Olive Oil (extra virgin)
• 100 ml White Wine (dry, such as Pinot Grigio)
• 2 tbsp Tomato Paste (concentrated)
• 400 g Peeled Tomatoes (canned, blended smooth)
• 2 tbsp Breadcrumbs (plain, for browning meat)
• to taste Salt (sea salt)
• 500 g Fresh Tagliatelle (locally made, type 1 Bologna wheat flour)
• 1 pcs Red Onion (thinly sliced, served raw on the side)

Instructions

1. Gather & Prep Ingredients

   Measure all ingredients, dice carrot, celery, and onion very finely, and set aside. Keep the meat in separate bowls.

   Time: PT5M

2. Make the Soffritto

   Heat 2 tbsp olive oil in the large pan over medium heat. Add the diced carrot, celery, and onion. Sauté, stirring occasionally, until soft and translucent, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Brown Pork in Batches

   Increase heat to high. Add a small handful of pork to the second pan, sprinkle 1 tbsp breadcrumbs, and brown, breaking up large pieces, for about 5 minutes. Add a splash of white wine and let it evaporate.

   Time: PT7M

   Temperature: High heat

4. Transfer Pork & Repeat

   Move the browned pork to a heat‑resistant container. Repeat the browning process until all pork is browned, seasoning each batch with a pinch of salt.

   Time: PT8M

   Temperature: High heat

5. Brown Beef

   Using the same pan, brown the ground beef in the same manner, adding a pinch of salt and a splash of white wine. Let the wine evaporate fully.

   Time: PT7M

   Temperature: High heat

6. Add Ham

   Add the diced ham directly to the pan (no browning) and stir for 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Combine All Meats with Soffritto

   Return all browned pork and beef to the large pan with the soffritto. Mix thoroughly to integrate.

   Time: PT2M

   Temperature: Medium heat

8. Add Tomato Paste

   Stir in 2 tbsp tomato paste and cook for 1 minute to develop color.

   Time: PT1M

   Temperature: Medium heat

9. Add Blended Tomatoes

   Pour in the blended peeled tomatoes, stir well, and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: Medium heat

10. Slow Simmer

    Reduce heat to low and let the ragù simmer uncovered for 5 hours, stirring occasionally. If the sauce looks dry, add a splash of meat broth or water, a little at a time.

    Time: PT5H0M

    Temperature: Low simmer (around 90°C)

11. Final Seasoning

    Taste the ragù and add salt as needed. No further seasoning is added during cooking.

    Time: PT1M

12. Cook Fresh Tagliatelle

    Bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook for 2‑3 minutes until al dente. Reserve a cup of pasta water, then drain.

    Time: PT5M

    Temperature: 100°C

13. Combine Pasta and Sauce

    Add the drained tagliatelle to the ragù, toss gently for 1 minute so the pasta is fully coated. If the sauce is too thick, add a splash of reserved pasta water.

    Time: PT1M

    Temperature: Low heat

14. Serve

    Plate the ragù‑tossed tagliatelle, optionally garnish with thin slices of raw red onion and a pinch of salt, as per traditional Bolognese serving style.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Pork: Ground Turkey
• Instead of Ground Beef: Ground Veal
• Instead of Cooked Ham: Pancetta
• Instead of Carrot: Parsnip
• Instead of Celery Stalk: Fennel stalk
• Instead of Onion: Shallot
• Instead of Olive Oil: Vegetable Oil
• Instead of White Wine: Chicken broth
• Instead of Tomato Paste: Crushed Tomatoes
• Instead of Peeled Tomatoes: San Marzano whole tomatoes
• Instead of Breadcrumbs: Panko
• Instead of Fresh Tagliatelle: Fresh fettuccine

Equipment Needed

• Large Heavy‑Bottomed Pan
• Second Pan (for browning meat)
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups & Spoons
• Blender or Immersion Blender
• Heat‑Resistant Container
• Large Pot for Pasta
• Colander
• Tongs (optional)
• Lid for Pan (optional)

Critical Steps — Do Not Skip

• Achieving proper browning of pork and beef without overcrowding the pan.
• Simmering the ragù for the full 5 hours at low heat.
• Seasoning only at the end to avoid over‑salting.
• Cooking fresh tagliatelle just until al dente (2‑3 minutes).

Chef Tips from the Video

• Use high‑quality, locally sourced pork and beef for authentic flavor.
• Add a pinch of freshly grated nutmeg to the ragù for depth.
• If you cannot find fresh tagliatelle, use high‑quality dried tagliatelle and increase cooking time by 2‑3 minutes.

Troubleshooting

Storage

Refrigerator: Store ragù in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw slowly in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Ragù tastes even better the next day; make it 24‑48 hours ahead and reheat gently.
• Portion and freeze ragù for future meals; thaw overnight in the refrigerator.
• Fresh tagliatelle is best served immediately; if needed, keep cooked pasta tossed with a little oil to prevent sticking.