Can I use all beef?
Yes. All-beef produces a leaner, slightly drier ragu. If you go that route, add an extra tablespoon of butter at the end to compensate for the missing fat.
Italian · dinner
Tagliatelle al Ragù Bolognese
#italian#pasta#dinner#chef:marco#bolognese
200m
Total time
4
Servings
720
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Pasta
- 400 g fresh tagliatelle
Meat
- 250 g beef mince (15% fat)
- 150 g pork mince
- 80 g pancetta, finely diced
Produce
- 1 medium white onion, finely diced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
Dairy
- 150 ml whole milk
- 30 g unsalted butter
- 60 g parmigiano reggiano, grated
Pantry
- 150 ml dry white wine
- to taste fine salt
Sauce
- 200 ml tomato passata
Spice
- to taste black pepper
THE METHOD.
tap to check off
0/9 done
FAQ · Things people ask
About this recipe.
Do I need to use milk?
The milk step is traditional and functional — it softens the meat and removes the sharp metallic edge from the wine. Skipping it makes a noticeably coarser sauce.
How do I know when it's done?
The ragu is ready when the fat pools visibly on the surface and the liquid has reduced to a thick, glossy coating. The meat should be completely tender with no chewy pieces.
Can I make this ahead?
Yes — bolognese improves the next day. Store covered in the fridge for up to 4 days or freeze for up to 3 months.
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