Tagliatelle al Ragu Bolognese

Name: Tagliatelle al Ragu Bolognese
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g fresh tagliatelle; 300g beef mince; 150g pork mince; 150g chicken livers, finely chopped; 1 onion, finely diced; 1 carrot, finely diced; 1 stalk celery, finely diced; 150ml whole milk; 150ml dry white wine; 2 tbsp tomato paste; 400ml beef stock; 2 tbsp butter

The authentic slow-cooked meat sauce from Bologna — rich, deeply flavoured and nothing like what the world calls bolognese.

Total time

160 min

Prep

20 min

Cook

140 min

Difficulty

medium

Cuisine

Italian

Ingredients

400gfresh tagliatelle

300gbeef mince

150gpork mince

150gchicken livers, finely chopped

1onion, finely diced

1carrot, finely diced

1 stalkcelery, finely diced

150mlwhole milk

150mldry white wine

2 tbsptomato paste

400mlbeef stock

2 tbspbutter

Instructions

Melt butter in a heavy pot, sauté onion, carrot, celery 10 minutes until very soft.

Add all meats and cook over high heat breaking up until browned.

Add milk and simmer until fully absorbed, about 10 minutes.

Add white wine and simmer until absorbed.

Add tomato paste and stock, stir well, reduce heat to lowest setting.

Simmer uncovered for 2 hours stirring occasionally.

Cook fresh tagliatelle 2 minutes, toss with ragu and serve with parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

426

Protein

32.1g

Fat

26.5g

Carbs

Fiber

1.4g

Sodium

498mg

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