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Tagliatelle al Ragù - Authentic Emilia-Romagnian Pasta Delight

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    ChefPandas
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🍝 About This Dish

Tagliatelle al Ragù is a beloved pasta dish hailing from the Emilia-Romagna region in Italy, particularly in Bologna. This classic recipe has deep-rooted cultural significance, with origins tracing back centuries. Emilia-Romagna is renowned for its rich culinary heritage, and Tagliatelle al Ragù stands as a testament to the region's commitment to traditional cooking methods and quality ingredients.

🌿 Ingredients Overview

  • Tagliatelle pasta (fresh or dried) / Tagliatelle
  • Ragù sauce (meat-based tomato sauce) / Ragù
  • Olive oil / Olio d'oliva
  • Onion / Cipolla
  • Carrot / Carota
  • Celery / Sedano
  • Ground beef and pork mix / Carne macinata di manzo e maiale
  • Red wine / Vino rosso
  • Tomato paste / Concentrato di pomodoro
  • Beef broth / Brodo di carne
  • Salt and pepper / Sale e pepe
  • Parmigiano-Reggiano cheese for serving / Formaggio Parmigiano-Reggiano

✨ What Makes It Special

Tagliatelle al Ragù is distinguished by the slow-cooked ragù sauce, simmered to perfection with a blend of meats and aromatic vegetables. The marriage of tender tagliatelle pasta with the rich, savory ragù creates a harmonious flavor profile that embodies the essence of Emilia-Romagnian cuisine. While variations exist across households, the fundamental components remain consistent, emphasizing the importance of quality ingredients and meticulous preparation.

📝 Ingredients

  • 400g tagliatelle pasta
  • 300g ground beef and pork mix
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tbsp olive oil
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • Salt and pepper to taste
  • Parmigiano-Reggiano cheese for serving

👨‍🍳 Preparation Method

  1. Heat olive oil in a large saucepan and sauté the onion, carrot, and celery until softened.
  2. Add the ground meat mix and cook until browned, breaking it up with a spoon.
  3. Pour in the red wine and allow it to simmer until reduced by half.
  4. Stir in the tomato paste and beef broth, season with salt and pepper, then cover and simmer over low heat for at least 2 hours.
  5. Cook the tagliatelle pasta in a large pot of salted boiling water until al dente, then drain.
  6. Toss the cooked tagliatelle with the ragù sauce until evenly coated.
  7. Serve hot, topped with freshly grated Parmigiano-Reggiano cheese.

⏰ Timing Guide

  • Preparation: 20 minutes
  • Cooking: 2 hours+
  • Total: 2 hours 20 minutes

🍷 Wine Pairing

For an authentic experience, pair Tagliatelle al Ragù with a robust red wine such as Sangiovese or Lambrusco. The wine's bold flavors complement the richness of the ragù sauce, enhancing the overall dining experience. Serve the dish with a side of crusty bread and a simple green salad to round out the meal.

💭 Chef's Notes

  • Use a mix of beef and pork for a depth of flavor in the ragù sauce.
  • Allow the ragù to simmer slowly for a truly authentic taste.
  • Freshly grated Parmigiano-Reggiano is essential for garnishing the dish.
  • Try making fresh tagliatelle pasta from scratch for an elevated experience.

📦 Storage

Store any leftover Tagliatelle al Ragù in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water to revive the sauce's consistency.

Indulge in the comforting flavors of Tagliatelle al Ragù, a quintessential dish that embodies the heart and soul of Emilia-Romagnian cuisine. Buon appetito!