Fresh egg tagliatelle dressed with a slow-cooked, milk-enriched Bolognese ragù that highlights meat, soffritto, and gentle technique.
Ingredients
For the ragù:
15 ml extra-virgin olive oil
30 g unsalted butter
150 g pancetta, finely chopped
300 g ground beef (coarse grind, ~80/20)
50 g yellow onion, finely diced
50 g carrot, finely diced
50 g celery stalk, finely diced
30 g double- or triple-concentrate tomato paste
150 ml dry white wine
200 g crushed tomatoes or passata
300 ml unsalted beef stock
200 ml whole milk
3 g freshly ground black pepper
4 g fine sea salt, plus more to taste
For the fresh tagliatelle:
240 g “00” flour
120 g whole eggs, room temperature
20 g “00” flour, for dusting
For cooking and finishing:
3000 ml water
30 g fine sea salt
40 g Parmigiano Reggiano, finely grated
Steps
Heat a heavy pot over medium heat.
Add the butter and olive oil to the pot.
Melt the butter completely.
Add the pancetta to the pot.
Cook the pancetta until lightly browned and rendered, about 5–7 minutes.
Add the onion to the pot.
Cook the onion until translucent, about 5 minutes.
Add the carrot to the pot.
Cook the carrot until softened, about 3 minutes.
Add the celery to the pot.
Cook the celery until softened, about 3 minutes.
Increase the heat to medium-high.
Add the ground beef to the pot.
Break the beef into small pieces with a spoon.
Brown the beef until no longer pink, about 8–10 minutes.
Add the tomato paste to the pot.
Cook the tomato paste until darkened, about 2 minutes.
Pour in the white wine.
Reduce the wine until nearly evaporated, about 5 minutes.
Add the crushed tomatoes to the pot.
Add the beef stock to the pot.
Add the black pepper and 2 g of the salt to the pot.
Bring the ragù to a gentle simmer.
Reduce the heat to low.
Partially cover the pot with a lid.
Simmer the ragù for 2 hours 30 minutes.
Stir the ragù every 20 minutes.
Add the milk to the pot.
Simmer the ragù for 20 minutes more.
Taste the ragù and add up to 2 g more salt if needed.
Mound the flour for pasta on a clean work surface.
Create a well in the center of the flour.
Pour the eggs into the well.
Beat the eggs with a fork until smooth.
Draw flour gradually into the eggs with the fork.
Mix until a shaggy dough forms.
Knead the dough by hand until smooth and elastic, about 8–10 minutes.
Wrap the dough tightly in plastic wrap.
Rest the dough at room temperature for 30 minutes.
Divide the dough into two equal pieces.
Flour the work surface lightly with some of the dusting flour.
Roll one piece of dough with a machine or pin to about 1 mm thickness.
Dust the sheet lightly with flour.
Fold the sheet loosely into thirds.
Cut the sheet into 6–8 mm strips.
Unfurl the tagliatelle strands.
Arrange the strands into floured nests.
Repeat the rolling and cutting with the remaining dough.
Bring the water to a rolling boil in a large pot.
Add the 30 g salt to the boiling water.
Warm 300 g of the ragù in a wide skillet over low heat.
Add the tagliatelle to the boiling water.
Cook the tagliatelle until al dente, about 2–3 minutes.
Reserve 50 ml pasta cooking water.
Drain the tagliatelle well.
Transfer the tagliatelle to the skillet with the ragù.
Toss the pasta with the ragù over low heat.
Add pasta water as needed to loosen the sauce.
Cook the pasta and sauce together for 1 minute to marry.
Plate the tagliatelle.
Sprinkle the Parmigiano Reggiano over the pasta.
Notes
Authentic Bolognese ragù is meat-forward, gently tomatoed, and enriched with milk to mellow acidity and round flavors; avoid garlic, herbs, and heavy spices.
Keep the simmer very low to preserve tenderness and prevent sticking; use a flame diffuser if needed.
Tagliatelle should be about 6–8 mm wide; a thin, velvety sheet (around 1 mm) yields the right bite and sauce cling.
If using store-bought fresh tagliatelle, plan about 400 g total and reduce steps accordingly.
Leftover ragù freezes well for up to 3 months and also suits Lasagne alla Bolognese and gramigna or pappardelle.
Cooksmith