A recipe from Gemo

Tagliatelle al Ragu Bolognese

Name: Tagliatelle al Ragu Bolognese
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Ingredients: 400 g Fettuccine (fresh ideal; good dried works); 100 g Pancetta (Finely diced.); 2 tbsp Olive Oil; 80 g Onion (Finely diced.); 70 g Carrot (Finely diced.); 70 g Celery (Finely diced.); 400 g Ground Beef (Use beef with some fat, not extra-lean meat.); 150 ml Dry Red Wine (dry red; white is also traditional); 1 tbsp Tomato Paste; 200 g Tomato Sauce (Passata or smooth tomato puree.); 300 ml Water (add as needed; light stock works); 120 ml Milk (Whole milk preferred.); 1 tsp Salt (Plus more for the pasta water.); 0.5 tsp Black Pepper (Freshly ground.); 40 g Cheese (Parmesan) (Finely grated, for serving.)

გემო (ოფიციალური გვერდი)Chef

170 minMedium4 servings

Fresh-style tagliatelle tossed with a slow Bolognese meat ragu from Emilia-Romagna: pancetta, beef, soffritto, wine, a restrained tomato base, and a little milk for roundness.

Method

01
Warm the olive oil in a heavy pot over medium-low heat. Add the pancetta and cook until the fat renders and the pieces begin to soften, about 4 minutes. Stir in the onion, carrot, and celery and cook gently until sweet and translucent, 8-10 minutes; do not brown the vegetables.
⏱ 12 min
02
Add the ground beef, season with a little salt and pepper, and cook over medium heat, breaking it up with a spoon, until it loses its raw color and begins to brown lightly, 8-10 minutes.
⏱ 10 min
03
Pour in 150 ml wine and simmer until the alcohol smell has gone and the liquid is almost fully evaporated. Stir in 1 tablespoon tomato paste, 200 g tomato puree, and about 150 ml of the water. Lower the heat so the sauce barely bubbles.
⏱ 10 min
04
Cover the pot loosely and simmer the ragu for about 2 hours, stirring occasionally. Add small splashes of the remaining water whenever the sauce looks dry. The finished ragu should be thick, meat-forward, and glossy rather than soupy.
⏱ 120 min
05
Stir in 120 ml milk during the last 15 minutes of cooking and simmer uncovered until it blends into the sauce. Taste and adjust with salt and black pepper.
⏱ 15 min
06
Boil the tagliatelle in well-salted water until just al dente. Reserve a little pasta water, drain, and toss the pasta with enough ragu to coat the ribbons, loosening with a splash of pasta water if needed. Serve hot with grated Parmesan.
⏱ 5 min