Tagliatelle al Ragù (Bolognese)

🛒 Ingredients

• Ground Beef (80/20) 75 g · 188 kcal
• Pancetta, diced 15 g · 68 kcal
• Onion, finely chopped 38 g · 15 kcal
• Carrot, finely chopped 25 g · 10 kcal
• Celery stalk, finely chopped 13 g · 2 kcal
• Olive oil 5 g · 41 kcal
• Dry red wine 34 g · 29 kcal
• Tomato paste 13 g · 10 kcal
• Whole milk 50 g · 30 kcal
• Beef broth 38 g · 4 kcal
• Fresh tagliatelle pasta 80 g · 240 kcal
• Parmesan cheese, grated 15 g · 65 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or Dutch oven, render the diced pancetta over medium heat until crispy; remove pancetta and set aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot, then add the finely chopped onion, carrot, and celery; cook over medium-low heat until softened and translucent, about 8-10 minutes.
3. Increase heat to medium-high and add the ground beef; brown the meat thoroughly, breaking it up with a spoon, until no pink remains.
4. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom; let the wine simmer until almost completely evaporated, about 5-7 minutes.
5. Stir in the tomato paste and cook for 2 minutes, then add the whole milk; bring to a gentle simmer and cook until the milk has almost completely reduced.
6. Add the beef broth, bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 3 hours, stirring occasionally, until the ragù is rich and thick.
7. Season the ragù with salt and pepper to taste, then stir in the reserved crispy pancetta.
8. Cook the fresh tagliatelle according to package instructions until al dente; drain the pasta, reserving a little pasta water.
9. Add the drained tagliatelle directly to the ragù and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce; serve immediately with grated Parmesan.