How long should ragù simmer?

Traditionally 2-3 hours at a gentle simmer. The longer cook time allows flavors to meld and the sauce to reduce and thicken. Low heat is essential to prevent scorching.

Why add milk to ragù?

Milk mellows the acidity of the tomato and wine, creating a rounder, sweeter finish. Add it in the last 15-20 minutes of cooking, stirring gently.

Can I make ragù ahead?

Yes. Ragù improves with time. Make it 1-2 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop. Freeze for up to 3 months.

What's the soffritto ratio?

Equal parts onion, carrot, and celery, finely diced and cooked slowly in fat until soft and fragrant—typically 10-15 minutes. This foundation carries the ragù's flavor.

Can I use ground pork instead of beef?

Yes. Ground pork creates a lighter, slightly sweeter ragù. A mix of half beef and half pork is also traditional in some regions.

Tagliatelle al Ragù (Classic Italian Meat Sauce)

Name: Tagliatelle al Ragù (Classic Italian Meat Sauce)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 oz pancetta, diced; 2 tbsp olive oil; 1 large onion, finely diced; 1 large carrot, finely diced; 2 celery stalks, finely diced; 1 lb ground beef; 2 tbsp tomato paste; 1 cup red wine; 2 bay leaves; 1 pinch nutmeg, freshly grated; 1 cup beef broth; 1 cup tomato passata; 1 Parmigiano-Reggiano rind; 1/4 cup milk; 1 lb fresh tagliatelle pasta; salt, to taste; Freshly grated Parmigiano-Reggiano, for garnish

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Tagliatelle al Ragù (Classic Italian Meat Sauce) | CookOS

Ingredients

5 oz pancetta, diced
2 tbsp olive oil
1 large onion, finely diced
1 large carrot, finely diced
2 celery stalks, finely diced
1 lb ground beef
2 tbsp tomato paste
1 cup red wine
2 bay leaves
1 pinch nutmeg, freshly grated
1 cup beef broth
1 cup tomato passata
1 Parmigiano-Reggiano rindoptional
1/4 cup milk
1 lb fresh tagliatelle pasta
salt, to taste
Freshly grated Parmigiano-Reggiano, for garnishoptional

17 Ingredients

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Instructions

1
Finely dice the pancetta.
2
In a large Dutch oven over medium heat, add olive oil and the diced pancetta. Cook until the fat has rendered and the pancetta is crispy.
3
While the pancetta cooks, prepare the soffritto by finely dicing the onion, carrot, and celery.
4
Add the soffritto vegetables to the pot with the pancetta. Season with salt and cook, stirring occasionally, until the vegetables are very soft and translucent, about 10-15 minutes. Do not let them brown.
5
Remove the soffritto and pancetta mixture from the pot and set aside on a tray.
6
In the same pot, add the ground beef. Season with salt, press it into an even layer, and let it cook undisturbed until a deep brown crust forms on the bottom.
7
Break up the browned meat with a wooden spoon. Add the tomato paste and cook for 1-2 minutes, stirring constantly.
8
Deglaze the pot with red wine, scraping up all the browned bits from the bottom. Let it simmer until the alcohol has cooked off and the wine has reduced.
9
Return the cooked soffritto and pancetta mixture to the pot. Add the bay leaves, a pinch of freshly grated nutmeg, beef broth, and tomato passata.
10
For extra flavor, add the Parmigiano-Reggiano rind to the sauce. Stir everything to combine.
11
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it stew for at least 2 hours, stirring occasionally.
12
After simmering, the sauce should be thick and rich. Finish by stirring in a splash of milk.
13
Bring a large pot of water to a boil and season it generously with salt. Cook the tagliatelle according to package directions until al dente.
14
In a large skillet, add a few ladles of the ragù. Transfer the cooked pasta directly from the water to the skillet.
15
Add a splash of the starchy pasta water to the skillet and toss everything together vigorously until the pasta is well-coated in a glossy sauce.
16
Serve immediately, garnished with a generous amount of freshly grated Parmigiano-Reggiano cheese.