Photograph of the finished Tagliatelle al ragù alla bolognese

Italy · Mì tagliatelle sốt thịt bò Bologna

Tagliatelle al ragù alla bolognese

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tagliatelle pasta Tagliatelle pasta 400 g
  • Photograph of Beef Beef 320 g
  • Photograph of Pork Pork 160 g
  • Photograph of Bacon Bacon 80 g
  • Photograph of Onion Onion 1
  • Photograph of Carrot Carrot 100 g
  • Photograph of Celery Celery 80 g
  • Photograph of Canned tomatoes Canned tomatoes 320 g
  • Photograph of Red wine Red wine 160 ml
  • Photograph of Fresh milk Fresh milk 120 ml
  • Photograph of Grated cheese Grated cheese 60 g
  • Photograph of Olive oil Olive oil 40 ml

Method

  1. 1 Finely chop the onion, carrots, and celery, then sauté them with olive oil and diced bacon for 10 minutes.
  2. 2 Add the ground beef and pork, stir vigorously for 8 minutes until the meat is cooked through and turns brown.
  3. 3 Pour in red wine and simmer for 3 minutes to evaporate the alcohol.
  4. 4 Add canned tomatoes and a little water, reduce the heat to low and simmer for 2 hours, stirring occasionally.
  5. 5 Pour in fresh milk during the last 10 minutes to mellow the creaminess of the sauce, and adjust the seasoning with salt and pepper.
  6. 6 Boil the tagliatelle pasta for 4 minutes, mix well with the sauce in a pan, then sprinkle with grated cheese.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: simmer the meat and tomatoes under high pressure for 30 minutes, then let it rest naturally for 15 minutes; reduce to over an hour, the meat will be tender and you won't need to stir the bottom of the pot. In step 5, still pour the milk after opening the lid and simmer gently for 5 minutes.

Start cooking