Traditional pasta al ragù recipe
Dive into the heart of Italian cuisine with our Traditional Pasta al Ragù recipe! 🌟 This comforting dish is steeped in nostalgia, evoking memories of Sundays filled with the irresistible aroma of sautéed vegetables. With a rich blend of ground beef, pork, and sweet peas simmered in a luscious tomato sauce, this ragù is a crowd-pleaser. Topped with grated Parmigiano Reggiano and a touch of milk for creaminess, it's a delightful treat for family gatherings or cozy dinners. Join us in sharing this timeless classic with generations to come—buona domenica!
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.