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Italian · Lunch, dinner

Pasta al Ragù

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Italian ragù is a slowly cooked meat sauce, not one single recipe. This version follows the spirit of ragù alla Bolognese: a restrained amount of tomato, aromatic vegetables, meat, wine, and milk.

Ingredients

  • 400 g tagliatelle
  • 2 tablespoons olive oil
  • 1 onion, 1 carrot, and 1 celery stalk, finely diced
  • 450 g ground beef
  • 120 ml dry wine
  • 2 tablespoons tomato paste
  • 300 ml stock
  • 120 ml whole milk
  • Salt, pepper, and Parmigiano-Reggiano

How to cook

  1. Soften onion, carrot, and celery in oil. Add beef and cook until no longer pink.
  2. Add wine and reduce. Stir in tomato paste and stock; simmer gently for 60 to 90 minutes.
  3. Add milk and simmer for 15 minutes. Season.
  4. Toss with al dente tagliatelle and a little cooking water. Serve with Parmigiano.

Recipe photographs link to their original publishers.