A Timeless Family Favorite
This Sunday, we celebrate a beloved classic: Traditional Pasta al Ragù. This recipie has accompanied the childhood of many and is one we should share with future generations. I fondly remember waking up on Sundays to the enticing aroma of sautéed vegetables filling the house.
Exploring Ragù Variants
There are numerous ragù recipes, including ragù alla bolognese, ragù napoletano, and ragù siciliano. The Sicilian version is unique for its addition of peas and a higher quantity of tomato puree. Additionally, I like to incorporate a technique from the Bolognese ragù: adding a few tablespoons of milk at the end of cooking for a creamier texture, similar to using cream.
Now, let’s dive into this delightful dish of tagliatelle al ragù!
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The Tasty History of Traditional Pasta al Ragù Recipe
When you think of Italian comfort food, the traditional pasta al ragù recipe comes to mind. It’s hearty, flavorful, and simply irresistible. But where did this delicious dish come from? Let’s dive into the delightful history of pasta al ragù!
Roots in Italy’s Kitchen
The story of pasta al ragù begins in Italy. It dates back to the 18th century, when home cooks created a meat-based sauce. This sauce was made to use up leftover meats and was often cooked slowly with fresh vegetables. The name “ragù” actually comes from the French word “ragout,” which means to revive. How fitting! This dish was all about reviving simple ingredients into something fabulous.
Regional Twists on a Classic
One of the best parts about the traditional pasta al ragù recipe is the regional variations you’ll find across Italy. In Bologna, they have ragù alla Bolognese, made with ground beef, pork, and a splash of wine. Meanwhile, in Naples, they whip up ragù Napoletano, which often features larger chunks of meat. Each region adds its own flair, making every version special and delicious.
A Family Affair
Pasta al ragù isn’t just a meal; it’s a family tradition. Italians cherish their time around the table, sharing stories while enjoying this comforting dish. Families pass down their cherished recipes through generations. This way, each family adds its own unique touch, ensuring that the love for pasta al ragù continues.
So, whether you’re savoring a bowl of pasta al ragù or cooking it for your loved ones, remember the rich history behind it. Enjoy every tasty bite of this beloved classic, and don’t forget to share the joy with future generations! 🍝
Traditional pasta al ragù recipe
Ingredients
- 250 g Ground beef
- 250 g Ground pork
- 2 TS Olive Olil
- 1 White onion
- 1 Celery stalk
- 100 g Peas
- 300 ml Tomato puree
- 1 glass Red wine
- 50 ml Milk
- salt&pepper to taste
- 400 g Tagliatelle
Instructions
- Clean and finely chop the onion. In a large saucepan, heat 2 tablespoons of olive oil over low heat and add the chopped onion. Sauté until soft.
- While the onion cooks, clean and chop the carrot and celery. Once the onion is softened, add the carrot and celery to the pan and sauté together.
- Add the ground beef and pork to the saucepan, breaking it apart with a wooden spoon. Cook until the meat is well browned.
- Pour in the glass of red wine and let it simmer until the alcohol has evaporated.
- Add the peas, tomato puree, and 2-3 ladles of hot water to the mixture. Season with salt, cover with a lid, and let it simmer on low heat for about 1.5 hours. If the ragù becomes too thick, add another ladle of hot water.
- Once cooked, you can stir in a couple of tablespoons of whole milk for added creaminess. This tip comes from my experience with authentic Bolognese ragù!
- Adjust the salt and add freshly ground black pepper to taste.
- In a separate pot, cook the tagliatelle according to package instructions. When there are 2 minutes left, transfer the pasta to the saucepan with the ragù, tossing to combine until fully cooked.
- Remove the pasta from heat and mix in a couple of tablespoons of grated Parmigiano Reggiano.
