Tagliatelle al Ragù

Name: Tagliatelle al Ragù
Total time: 150 min
Yield: 4 servings
Ingredients: 300 grams tagliatelle pasta; 250 grams ground beef; 250 grams ground pork; 100 grams diced pancetta; 400 grams canned crushed tomatoes; 1 medium onion; 1 medium carrot; 1 medium celery stalk; 1/2 cup whole milk; 1/2 cup red wine; 1 cup beef broth; 2 tablespoons olive oil

Savor this deeply flavorful, slow-cooked meat sauce from Bologna, traditionally served with broad tagliatelle pasta.

Italian⏱ 150 min⚠ Contains 4 allergen(s)

✨ High in protein✨ High in fat✨ High in sodium

Ingredients

Tagliatelle pasta300 grams
Ground beef250 grams
Ground pork250 grams
Pancetta100 grams diced
Canned crushed tomatoes400 grams
Onion1 medium
Carrot1 medium
Celery stalk1 medium
Whole milk1/2 cup
Red wine1/2 cup
Beef broth1 cup
Olive oil2 tablespoons

Nutrition (per serving, makes 4)

Calories863.5 kcal

Protein41.9 g

Carbs64.2 g

Fat45 g

Fiber4.3 g

Sugar8.8 g

Sodium867.6 mg

Vitamin C18.2 mg

Iron4.5 mg

Calcium87.8 mg

Potassium1037.9 mg

Estimated values.

Steps

1In a large, heavy-bottomed pot or Dutch oven, sauté the diced pancetta in olive oil until crispy, then remove and set aside, leaving the rendered fat.
2Add the diced onion, carrot, and celery to the pot and cook until softened, then add the ground beef and pork, browning well and breaking up any clumps.
3Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it reduce completely.
4Stir in the crushed tomatoes, whole milk, and beef broth, bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally.
5Cook the tagliatelle pasta in salted boiling water until al dente.
6Serve the cooked tagliatelle generously topped with the ragù and a sprinkle of the crispy pancetta.