Authentic Tagliatelle al Ragù alla Bolognese
A slow-simmered meat sauce with fresh egg pasta, embodying true Italian tradition with no shortcuts. This italian-inspired pasta ready in about 90 minutes pairs fresh egg tagliatelle, ground beef, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g fresh egg tagliatelle
- 150g ground beef
- 150g ground pork
- 1 medium, finely diced carrot
- 1 stalk, finely diced celery
- 1 small, finely diced onion
- 400g tomato passata
- 100ml whole milk
- 50g, grated Parmigiano-Reggiano
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil (use 2 tsp salt for 4L water). Add 250g fresh egg tagliatelle and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a heavy pot over medium-low heat. Add 1 small finely diced onion, 1 stalk finely diced celery, and 1 medium finely diced carrot. Sauté for 12 minutes until vegetables are translucent and tender, stirring occasionally.
- Step 3: Add 150g ground beef and 150g ground pork, breaking up clumps with a spoon. Cook for 5 minutes until no longer pink, then stir in 400g tomato passata and 100ml whole milk. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 45 minutes, stirring occasionally until sauce thickens and coats the back of a spoon.
- Step 4: Toss drained tagliatelle with 1/4 cup reserved pasta water and 3/4 of the ragù sauce in a large bowl until evenly coated. Serve immediately topped with 50g grated Parmigiano-Reggiano.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Tagliatelle al Ragù alla Bolognese take to make?
Total time is about 90 minutes (25 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Tagliatelle al Ragù alla Bolognese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh egg tagliatelle from drying out.
Can I substitute ingredients in Authentic Tagliatelle al Ragù alla Bolognese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Tagliatelle al Ragù alla Bolognese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Tagliatelle al Ragù alla Bolognese?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
