With a good Tagliatelle al Ragù Bolognese, even the conversation falls silent for a while. Slow-cooked meat ragu on wide egg pasta. Not fast food, but a fragrant afternoon program. Then, of course, the debate about who gets the last light begins.
Thorough preparation
- Preparation: prepare all the ingredients, grate the cheeses, chop the necessary ingredients, and set aside a large mug for the pasta's starchy cooking water. With Italian pasta, it is important to have everything at hand due to the quick assembly.
- Cut the onion, carrot and celery into very small pieces, then steam them in fat over low heat for 10-12 minutes.
- Add the meat, raise the heat and brown thoroughly. Pour over the wine and bring to a boil.
- Stir in the tomato paste and stock. Cook on a low heat, partially covered, for at least one and a half to two hours; if necessary, add a little liquid.
- At the end, stir in the milk and cook for another 15 minutes. Adjust the taste with salt and pepper.
- Cook the tagliatelle until al dente, then add it to the ragu with a little cooking water. Serve with grated parmesan.
- Finishing and serving: serve the pasta immediately on a preheated plate. Before serving, check the consistency of the sauce; if it's too thick, loosen it with a little cooking water, if it's too thin, work it together with short, vigorous stirring.
Practical tips and common mistakes
- Cook the ragout on low heat, patiently; the milk softens the acidity of the tomatoes, and the wide tagliatelle retains the juice.
- Cook the pasta until al dente, because it softens even more in the sauce.
- Grate the cheese finely and add it in several portions so that it melts smoothly.
- Serve fresh: these sauces thicken quickly as they stand.