Description
Indulge in the rich culinary tradition of Italy with our authentic and traditional Bolognese ragu served over silky tagliatelle. This hearty dish, deeply rooted in Bologna’s gastronomic heritage, combines layers of flavor from sautéed vegetables and ground meats, simmered to perfection in red wine and tomatoes. The addition of whole milk at the end creates a creamy texture that beautifully balances the dish. Whether it’s a cozy family dinner or a festive gathering, this classic recipe is sure to impress. Serve it topped with freshly grated Parmesan and aromatic herbs for an unforgettable meal that transports you straight to Italy.
Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup red wine
- 1 cup crushed tomatoes or tomato purée
- Salt and pepper to taste
- 1/2 cup whole milk
- Fresh tagliatelle pasta
- Freshly grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté finely chopped onion, carrot, and celery until soft (5–7 minutes).
- Add minced garlic, then ground meat; cook until browned.
- Pour in red wine and reduce for about 5 minutes.
- Stir in crushed tomatoes, season with salt and pepper, and simmer for at least 1 hour.
- Add whole milk and continue cooking for another 30 minutes.
- Cook fresh tagliatelle in salted boiling water until al dente.
- Combine drained pasta with ragu in the skillet, adding reserved pasta water as needed.
- Serve hot topped with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg