Tagliatelle al ragù alla bolognese — the classic Italian recipe with slow-cooked meat sauce

One of Italy’s most beloved dishes comes from Bologna: fresh tagliatelle served with the famous ragù — the slow-cooked meat sauce which, in the Emilian tradition, simmers for hours until the flavours fully come together.

Ingredients (for 4 servings):

• 400 g tagliatelle (fresh or dried)
• 300 g minced beef
• 150 g minced pork (optional, for a richer flavour)
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 tablespoons olive oil
• 50 g butter
• 400 g canned tomatoes (crushed)
• 125 ml dry white wine
• 250 ml meat stock (or water)
• 1 tablespoon tomato concentrate
• Salt and black pepper to taste
• Grated Parmesan for serving

Preparation:

1. Prepare the soffritto: in a wide pot, heat the olive oil with the butter and fry the onion, carrot and celery over medium heat for about 10 minutes, until softened.
2. Add the minced meat and fry, breaking it up with a wooden spoon, until it browns and the water evaporates (about 8–10 minutes).
3. Deglaze with the white wine and let the alcohol evaporate for 2–3 minutes.
4. Add the tomato concentrate, the crushed tomatoes and the meat stock; season with salt and pepper.
5. Lower the heat and simmer gently with the lid half open for 1 hour 30 minutes to 2 hours, stirring occasionally; if the sauce dries out too much, add a little hot water.
6. Cook the tagliatelle in plenty of salted water according to the package instructions (al dente), and drain, reserving a glass of the cooking water.
7. Toss the pasta in the sauce, mixing well and adding a little cooking water so the sauce coats it nicely; serve immediately with grated Parmesan on top.

Preparation time: 20 minutes | Cooking time: about 2 hours | Servings: 4