Pasta Bolognese
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Beef and pork are browned until a dark crust forms on the pan, then red wine lifts that crust into the sauce; most of the depth in this Bologna-style ragu starts there.
Read more
With tomatoes and milk added, the pot simmers uncovered for at least an hour until meat and vegetables melt into one sauce.
Ingredients
Instructions
- 1
Finely dice 100 g onion, 60 g carrot, and 60 g celery into even pieces so they soften at the same pace.
Break up the ground beef and pork before cooking so they brown evenly in the pan.
- 2
Heat 2 tablespoons olive oil in a heavy pan over medium-low heat.
Add the soffritto and cook for about 8 minutes, stirring often, until the vegetables lose moisture, turn glossy, and smell sweet without browning too hard.
- 3
Add 200 g ground beef and 150 g ground pork, then raise the heat to medium-high.
Let the meat sit briefly between stirs so browned bits form on the bottom instead of steaming in its own juices.
- 4
Pour in 100 ml red wine and scrape the bottom of the pan to dissolve the browned fond.
Simmer for about 2 minutes, until the sharp alcohol aroma fades and the liquid reduces by roughly half.
- 5
Crush 400 g whole peeled tomatoes by hand or with a spoon, then add them with 100 ml milk and 1 teaspoon salt.
Simmer uncovered over low heat for at least 1 hour, stirring occasionally so the ragu thickens without catching.
- 6
Cook 320 g tagliatelle in salted water until al dente, then transfer it directly into the ragu.
Loosen with a little pasta water if needed, toss until glossy, and finish with 40 g grated Parmigiano Reggiano.
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