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Tagliatelle with Ragu Bolognese Recipe
(Tagliatelle con Ragu alla Bolognese)

North: Emilia-Romagna
Servings: 2 people
Difficulty level: 2
Main Dish

Prep time: 00:15
Cook time: 02:35


Peel the carrots and onion. CHOP the carrot, onion and celery. Melt the butter in a large saucepan and add the olive oil.

Sauté the carrots, onion, and celery over medium heat. When the onion begins to brown, add the ground meats. Brown the meat on all sides. Add the chicken livers and cook for an additional 2 minutes.

Add the wine and cook until it evaporates. Stir in the tomato paste. Add the nutmeg, salt and pepper. Add the stock and bring the mixture to a boil. Reduce the heat and cover the pot. Simmer for 2 hours, stirring occasionally.

After 2 hours, if the sauce is too thin, simmer uncovered for another 10-15 minutes. The sauce should be quite thick. Remove it from the heat and stir in the cream.
Prepare the pasta:
Bring a large pasta pot of lightly-salted water to a boil. Cook the pasta, according to instruction. Drain the pasta and mix in the ragu. Sprinkle with GRATED Parmesan cheese and serve hot.

Ragu bolognese is the basic ragu sauce of Italy. It is a rich meat sauce of which there are many versions; some cooks add a touch of lemon zest or pancetta. All agree, however, that the sauce must be cooked slowly for the flavors to blend and become rich.


Tagliatelle 1 1/2 lbs/750 g or homemade 1 kg
Small carrots 2
Celery stalks 2
Small onion 1
Butter 2 tbs
Olive oil 2 tbs
Ground beef 1/2 lb/
Ground lean pork 1/2 lb/
Chopped chicken liver 2 oz/
Dry white wine 1 cup/
Tomato paste 2 tbs
Salt and freshly ground pepper to taste
Nutmeg 1/4 tsp
Meat stock (preferably home-made) 2 cups/
Heavy cream 1/2 cup/
Grated Parmesan cheese  to serve

Vegetable peeler
Chef's knife
Cutting board
Large saucepan with lid
Wooden spoon
Pasta pot


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