Tagliatelle with ragù: a rich and flavorful first course perfect for special occasions. Ideal for Sunday lunch and family celebrations.
Prepare the bolognese ragù: first, brown the pancetta on its own 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 the red wine and continue cooking for another 5 minutes.
Pour the tomato purée 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 smooth, cook the tagliatelle in salted boiling water, then drain them and add them to the pan with the ragù.
Pasta with ragù should be eaten immediately and not reheated. Double cooking tends to overcook it and, although it will still taste very good, the dish will lose some quality. To avoid waste, if you have leftovers you can store them in the refrigerator in an airtight container and eat them the next day.
We recommend preparing the pasta at the last moment, dressing and plating it immediately so you can enjoy it hot and perfectly cooked. We suggest pairing the tagliatelle with ragù with a full-bodied red wine.
Italy, 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 |
