From the city of Bologna, this ragu meat sauce has been traditionally paired with tagliatelle rather than with spaghetti as we in the UK serve it. Also, this sauce is simmered for hours whereas I've never taken longer than 30 minutes to make a pasta sauce. I'm interested to see how the taste of this ragu compares.
Ingredients:
500g minced beef
250g pancetta
1 carrot
2 sticks celery
1 onion
1/2 cup red wine
1 cup passata
1/2 cup milk
3/4 cup beef stock
salt & pepper
tagliatelle
Grate the carrot, celery and onion.
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| Celery and onion looking grate! Cut the pancetta into small pieces and saute in some oil for a few minutes.  Add the grated veg along with the minced beef and continue to cook until the beef is browned.   Add the wine, stock, passata and milk. Season with salt & pepper. Turn the heat down and leave to simmer for 2-3 hours.  After 2-3 hours give the ragu a stir and check the seasoning.  Cook the tagliatelle according to packet instructions and serve with plenty of the meat sauce.   Wow, it tasted amazing! Easily the best pasta sauce I've ever made. It clung to the tagliatelle perfectly and had such a deep meaty taste to it. The pancetta made it quite salty but not too much. We loved it 😀 |
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