Name: Tagliatelle al Ragù alla Bolognese (Quick 60-Minute Version)
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian (Emilia-Romagna)
Ingredients: 400 g Tagliatelle (or fettuccine); 300 g Ground beef (80–85% lean); 200 g Ground pork; 80 g Pancetta (or bacon), finely diced; 1 medium Yellow onion, finely diced; 1 medium Carrot, finely diced; 1 stalk Celery stalk, finely diced; 2 tbsp Tomato paste (concentrated); 400 g Crushed tomatoes (or passata); 120 ml Dry white wine; 180 ml Whole milk; 240 ml Chicken or beef stock (or water); 1 tbsp Olive oil; 2 tbsp Unsalted butter; 1 leaf Bay leaf; 0.25 tsp Freshly grated nutmeg; 1.5 tsp Fine salt; 0.5 tsp Black pepper, freshly ground; 50 g Parmigiano-Reggiano, grated (plus more to serve)

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Tagliatelle al Ragù alla Bolognese (Quick 60-Minute Version) | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

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