Recipe: Ragu Bolognese

  • Updated: March 13, 2013 - 2:51 PM

Tagliatelle al Ragu Bolognese

Serves 6 to 8 as first course.

Note: Use your preference of meat, but a variety offers depth of flavor. Tagliatelle are long, thin flat noodles about 1/4-in. wide. From Mario Batali.

• 1/4 c. extra-virgin olive oil

• 2 tbsp. butter

2 medium onions, finely chopped

• 4 celery ribs, finely chopped

2 carrots, peeled and finely chopped

• 3/4 lb. ground veal (see Note)

• 3/4 lb. ground pork (see Note)

• 3/4 lb. ground beef (see Note)

• 1 (8-oz.) can tomato paste

• 1 c. milk

• 1 c. dry white wine

• Kosher salt, to taste

• 1 lb. tagliatelle (see Note)

Parmigiana Reggiano, for serving


  • related content

  • Defining ragu and ragu bolognese

    Wednesday March 13, 2013

    A ragu can be any meat mixture, from anywhere on the Italian peninsula. Ragu bolognese is specific to the city of Bologna in the northern region.

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