Tagliatelle al Ragù Bolognese

About This Recipe

True Bolognese — ragù alla Bolognese — is nothing like the minced beef and tomato sauce that bears its name in much of the world. The authentic version from Bologna uses a mixture of meats, very little tomato, white wine, and a splash of whole milk added at the end to soften the acidity. It cooks low and slow for at least three hours. This Jackson Laurie recipe pairs it with hand-rolled fresh tagliatelle, the only pasta that the Bolognesi themselves consider acceptable.

Method

1. 1

   Make the pasta dough

   Mound the flour on a clean surface. Make a well in the centre. Crack in the eggs and yolk, add oil and salt. Using a fork, gradually incorporate the flour from the inner walls of the well. Once a shaggy dough forms, knead by hand for 10 minutes until smooth and elastic. Wrap in cling film and rest at room temperature for 30 minutes.

2. 2

   Start the soffritto

   In a wide, heavy-based pot, heat olive oil over medium heat. Add pancetta and cook until the fat renders, about 5 minutes. Add onion, carrot, and celery with a pinch of salt. Cook gently for 15 minutes until completely soft and beginning to colour.

3. 3

   Brown the meat

   Add garlic and cook for 1 minute. Increase heat to medium-high. Add beef and pork mince, breaking up with a wooden spoon. Cook, stirring occasionally, until all moisture has evaporated and the meat is deeply browned — this takes 15–20 minutes. Don't rush this step.

4. 4

   Add wine and tomato

   Add white wine and stir to deglaze. Cook until evaporated. Stir in tomato purée and cook for 2 minutes.

5. 5

   Slow cook

   Add stock, bay leaves, and a grating of nutmeg. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to very low. Cook uncovered for 2.5–3 hours, stirring every 30 minutes, until the ragù is thick and rich. Add a splash of water if it dries out.

6. 6

   Add milk

   In the last 20 minutes of cooking, stir in the milk. This softens the acidity and enriches the sauce. Taste and adjust seasoning.

7. 7

   Roll the tagliatelle

   Divide the rested dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece to about 2mm thick. Dust generously with flour, then roll up loosely and cut into 6–7mm wide ribbons. Shake out the tagliatelle and dust with more flour to prevent sticking.

8. 8

   Cook and serve

   Cook tagliatelle in a large pot of well-salted boiling water for 2–3 minutes until al dente. Reserve a cup of pasta water. Drain and add directly to the ragù with a splash of pasta water. Toss vigorously over medium heat for 1 minute. Serve in warm bowls with freshly grated Parmigiano.