Let's prepare the Bolognese ragù: first, brown the pancetta alone in a pan for a few minutes.
Add a little oil, the chopped celery, onion, and carrot, and sauté.
When the vegetables have softened, add the ground meat and brown for 5 minutes. Then deglaze with red wine and continue cooking for another 5 minutes.
Also pour the tomato puree into the pan and season with salt and pepper. Cook the ragù over very low heat with the lid on for an hour and a half.
Add the milk, stir, and continue cooking for another 5 minutes, or even 10 if needed.
When the ragù is ready, creamy and homogeneous, boil the tagliatelle in salted boiling water, then drain them and put them in the pot with the ragù.
Pasta with ragù should be eaten as soon as it's made and not reheated. Double cooking tends to overcook it, and although the taste will still be great, the dish will lose a bit. To avoid waste, however, if we have leftovers, we can store it in the fridge in an airtight container and consume it the next day.
We recommend preparing the pasta at the moment, seasoning it, and plating it immediately, so you can enjoy it hot and perfectly cooked. We suggest accompanying the tagliatelle with ragù with a full-bodied red wine.
Italia, Emilia Romagna
| Energy (kcal) | 149.18 |
| Carbohydrates (g) | 4.07 |
| of which Sugars (g) | 4.01 |
| Fat (g) | 28.61 |
| of which Saturates (g) | 2.74 |
| Protein (g) | 27.59 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.07 |
