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