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Ragù Bolognese with Tagliatelle or Fettuccine

Ragù Bolognese is a winner in my home.  This recipe starts with a traditional Italian sofrito (typically consisting of onions, celery, and carrots sautéed or braised in cooking oil).

Mince Pasta Recipe Ragu Bolognese with Tagliatelle or fettuccine


  • 2 tbsp. olive oil
  • 2 big onions (finely chopped)
  • 2 celery stalks (finely chopped)
  • 2 big carrots (finely chopped)
  • 300 g – 400 g ground beef (lean mince) – You can use 50% beef + 50% veal
  • ± 80 g bacon (or pancetta, finely chopped, if you have)
  • ½ cup of good red wine
  • 3 cups beef stock
  • 3 tbsp. tomato paste
  • Salt to taste
  • 1 cup whole milk

How to make Ragù Bolognese

  • Sauté the first 4 ingredients until soft (± 10 min.).
  • Add the beef, and bacon, and sauté while breaking up the beef with a spoon (± 15 min.).
  • When browned add the wine and boil for 1 min. while stiffing regularly.
  • Mix the stock and tomato paste, add to the above, and gently simmer, stirring occasionally. Season with salt and pepper.
  • Bring milk to a simmer in a small saucepan; then gradually add the milk to the sauce while stirring.
  • Cover with lid slightly ajar and simmer over low heat, for about 45 min.

Serve with Tagliatelle or fettuccine and Parmigiano-Reggiano

What is the difference between Fettuccine and Tagliatelle Pasta Recipes

Which wine to use:  We love a merlot or Cabernet Sauvignon, but you can use any good red wine that you would love to drink as well.

What is ragù ?

Q:  What is a Ragu?

A:  In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.  Origin: Italy

What is the difference between Tagliatelle and Fettuccine?

Q:  Tagliatelle vs Fettuccine (What is the difference?)

A:  They are identical but vary in width, shade, and thickness.  Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy: flat ribbons similar in shape to fettuccine and are traditionally about 6 mm wide. Fettuccine is popular in Roman and Tuscan cuisine and is thicker than Tagliatelle. Both can be a substitute in place for the other and both are perfect for Ragù Bolognese.

I hope you enjoy this recipe.

Anna C

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