Tagliatelle al ragù bolognese – slow-braised

A true Bolognese ragù takes time: beef and pork, gently braised for hours with milk and wine until it turns silky and deep. Tossed loosely with fresh tagliatelle and finished with Parmesan — a plate that smells of long, slow simmering.

Beef & Game Category

30 MIN Prep time

240 MIN Cook time

4 people Servings

Tagliatelle al ragù bolognese – slow-braised

Preparation

Soffritto

Heat the olive oil and half the butter and render the pancetta. Add the onion, carrot and celery and sweat gently over 10 minutes until soft and translucent, without letting them colour.

Brown the meat

Add the beef and pork mince and fry over high heat, breaking it up, until all the liquid has evaporated and the meat takes on a little colour. Stir in the tomato paste and let it cook briefly.

Deglaze with milk and wine

Pour in the milk and let it reduce gently until almost fully absorbed — it makes the ragù silky and mild. Then add the red wine and let it cook away completely. Add the passata and beef stock and season with salt, pepper and a pinch of nutmeg.

Braise slowly

Braise the ragù over the lowest heat, barely bubbling, for 3.5 to 4 hours. Stir occasionally and add a little stock or water as needed. It is ready when it is dark, dense and glistens silkily.

Tagliatelle & finish

Cook the tagliatelle in plenty of salted water until al dente, drain and toss with the ragù along with a little pasta water. Bind with the remaining butter and the Parmesan and serve at once.

Why this wine?

The Sarabande mirrors the depth of the long-braised ragù: its ripe structure and quiet tannins take up the meat and roasted notes, while its dark fruit balances the sweetness of milk and tomato.

Good to know

Tips & insights

Brown the mince in batches until it takes colour; too much at once only lets it stew instead of browning.
Add the milk before the wine and let it reduce; it makes the ragù tender and round.
Simmer the ragù gently for at least two hours over low heat, so it becomes deep and velvety.
Cook the tagliatelle very al dente and toss it in the ragù with a little pasta water.
Fresh ribbon pasta suits it better than narrow shapes, because the ragù clings to the broad surface.

Frequently Asked Questions

Which wine goes with tagliatelle al ragù bolognese?

The Sarabande mirrors the depth of the long-braised ragù: its ripe structure and calm tannins take up the meat and roasted aromas, while the dark fruit balances the sweetness of milk and tomato. Brighter and livelier, the Gigue answers, its fresh fruit keeping the hearty ragù in motion.

Why does milk go into the ragù?

The milk is added early and reduced. It softens the acidity of the tomato, makes the meat tender and gives the ragù its typical roundness. This step belongs to the classic Bolognese way and should come before the wine and the tomatoes.

How long should the ragù simmer?

At least two hours over very mild heat, better still longer. The connective tissue dissolves, the flavours join and the sauce turns velvety. Stir occasionally and pour in a little stock as needed, so nothing catches and the ragù stays moist.

Why tagliatelle and not spaghetti?

In Bologna the ragù is traditionally eaten with fresh tagliatelle. The broad, slightly rough ribbon takes up the sauce better than round spaghetti, off which it slides. So pasta and ragù join into a single mouthful, as the Emilian kitchen intends.

The wine to pair