Tagliatelle al Ragù alla Bolognese

Name: Tagliatelle al Ragù alla Bolognese
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 400 g Egg tagliatelle; 500 g Minced beef and pork, coarsely minced; 150 g Soffritto, finely diced; 300 g Tomato, crushed; 120 ml Milk; 150 ml Wine, dry; 30 ml Olive oil; 20 g Butter; 2 tsp Salt; ½ tsp Black pepper, freshly ground; 50 ml Water, reserved from cooking pasta

Tagliatelle al Ragù alla Bolognese · ready in 2 h 35 min · 4 servings · 883 kcal per serving · medium · 11 ingredients

A Bologna classic where egg tagliatelle carries a slow simmered meat ragù enriched with wine, tomato, and milk for deep savory comfort.

Prep: 15 min
Cook: 2 h 20 min
Total: 2 h 35 min
Serves: 4
kcal: 883
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gEgg tagliatelle
500 gMinced beef and pork, coarsely minced
150 gSoffritto, finely diced
300 gTomato, crushed
120 mlMilk
150 mlWine, dry
30 mlOlive oil
20 gButter
2 tspSalt
½ tspBlack pepper, freshly ground
50 mlWater, reserved from cooking pasta

Equipment

stovetop, heavy pot, pasta pot, colander, wooden spoon, knife, cutting board, tongs, measuring cup, serving plates, spoon

Instructions

Gather Equipment
Gather ingredients and set out a heavy pot, pasta pot, colander, wooden spoon, knife, board, scale, and tongs before cooking. · 5 min
What to look for: All ingredients measured and tools within reach
Soften Soffritto
Heat olive oil and butter in the heavy pot over medium heat, then cook the soffritto until glossy and soft without browning. · 10 min
What to look for: Soffritto looks glossy, pale, and tender
Brown Meat
Add minced beef and pork, break it up with the spoon, and fry until the meat loses its raw color and begins to brown lightly. · 12 min
When it is done: Meat should show no raw pink patches before the wine is added
Reduce Wine
Pour in wine and simmer until the sharp aroma fades and the liquid is mostly gone from the bottom of the pot. · 6 min
What to look for: Pot bottom looks nearly dry and smells mellow
Simmer Ragù
Stir in tomato, salt, and black pepper, then lower the heat and simmer gently for 90 minutes, adding small splashes of water if dry. · 1 h 30 min
When it is done: Meat should be tender and fully cooked, with no firm raw texture remaining
Finish With Milk
Add milk and continue simmering until the ragù looks creamy, thick, and softly oily at the edges. · 20 min
What to look for: Ragù is thick, creamy, and lightly glossy
Cook Tagliatelle
Boil egg tagliatelle in well salted water until just tender, then reserve 50 ml cooking water and drain. · 8 min
What to look for: Pasta ribbons are flexible but still springy
Toss Pasta
Toss tagliatelle with the ragù and reserved water over low heat until every ribbon is coated and glossy. · 3 min
What to look for: Ragù clings evenly to the pasta ribbons
Serve Hot
Serve immediately on warm plates, spooning any remaining ragù over the top while the pasta is still steaming. · 1 min
What to look for: Pasta is glossy, hot, and generously coated

Nutrition (per serving)

kcal	883
Protein	39 g
Carbohydrates	83 g
of which sugars	8 g
Fat	40 g
of which saturated	14 g
Fibre	5 g
Sodium	1118 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk, celery, sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently with a splash of water until steaming hot throughout, stirring often to keep the pasta from sticking.

Ingredient substitutions

Egg tagliatelle

Fresh egg tagliatelle: Use the same weight and cook briefly until just tender

Minced beef and pork

Coarse minced beef and pork: A coarse grind gives the most traditional ragù texture

Soffritto

Fresh soffritto: Use a finely diced fresh mixture for the classic base

Tomato

Crushed tomato: Choose plain tomato with no herbs added

Milk

Whole milk: Whole milk gives the softest finish to the ragù

Wine

Water: Use only when avoiding wine, since the ragù will lose some depth