Classic Bolognese Ragu with Tagliatelle


Classic Bolognese Ragu with Tagliatelle
Servings: 8


2 tablespoons butter
2 tablespoons olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
100g pancetta or best-quality bacon, finely chopped
250g minced beef
200g minced pork
Pinch nutmeg
125g chicken livers, trimmed and finely chopped
½ cup dry white wine
1 cup full-cream milk
3 tablespoons concentrated tomato paste
1 cup beef or chicken stock
Salt and freshly ground black pepper
Tagliatelle (or other pasta) to serve
Freshly grated Parmigiano-Reggiano cheese to serve

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100322


If you go to Italy and order this classic, rich, meaty Bolognese sauce, you will find it is intended to complement pasta: in true style the pasta rather than the sauce is the primary component. The ragu contains tomato, an essential part of the complex flavours that develop. Serve the sauce on the tagliatelle and always accompany the dish with red wine. 



Melt the butter in the oil in a large saucepan over medium heat. Add the onion, celery, carrots and pancetta (or bacon) and cook gently for six to eight minutes, stirring frequently. Add the minced beef and pork, turning up the heat a little, until the mince changes colour but does not brown. Then add the nutmeg and chicken livers and cook until they start changing colour. Take care not to let the meat brown or harden.

Add the white wine, increase the heat and boil rapidly for two to three minutes.

Turn the heat down again, then add half the milk and all the tomato paste, stock, salt and pepper, stirring until this mixture reaches simmering point. This will take some time – the slower the better for a fabulous rich ragu.

Cover the pan and leave to barely simmer for about two hours. From time to time add a little of the remaining milk. After two hours the ragu should be like a thick soup. Check seasoning and adjust if necessary.

Bring a pan of salted water to the boil and cook the tagliatelle (or other pasta) until al dente. Toss the hot ragu with the drained pasta. Serve in hot pasta bowls and pass a bowl of freshly grated Parmigiano-Reggiano around separately.




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