Spaghetti or tagliatelle with ragù aka bolognese

Spaghetti or tagliatelle with ragù or bolognese

Spaghetti tagliatelle with ragù or bolognese has been a staple family meal since my children could eat solid foods, which was around when they were 18 months old, though occasionally they had a taste before then. Back then, I omitted wine and blended the ragù to make it smoother, as the kids enjoyed the flavor but not the coarse texture. This dish has remained a constant on our menu, providing comfort and relaxation at the dinner table, satisfying and calming the whole family, and leaving us all content after enjoying a plate.

Bolognese sauce includes some different ingredients, such as using white wine instead of red wine, adding pancetta, or incorporating less tomato compared to ragù.

Good to know

In my Spaghetti Tagliatelle al Ragù or Bolognese recipe, I use minced beef, but you can also choose a mix of beef, pork, and lamb, or just beef and pork, or beef and lamb, based on your preference. Some variations include adding pancetta or chicken liver for a richer flavour before frying the meat, while others incorporate milk to mellow the tomato's taste. Unlike Ragù, which uses red wine, Bolognese sauce typically includes white wine. The choice is yours!

Ingredients serves 4

• Beef minced meat, 600 g

• Tomato passata, 400 g

• Celery stalks, 2

• Carrots, 2

• Onion, 1

• Garlic clove, 1

• Fresh basil leaves, 7-8

• Nutmeg, 1/2 tsp grated

• Bay laurel leaves, 2-3

• Extra virgin olive oil, 3-4 tbsp

• Red wine, 1 glass (optional)

• Spaghetti or tagliatelle, 500 g

• Salt and pepper

• Parmesan cheese, grated to taste

• Sugar, 1 tsp (optional)

Let's jump to the method

1) Prepare all the ingredients. Finely chop the celery, carrots, onion, and garlic clove, and arrange them in containers near your workspace for easy access.

2) Heat olive oil in a medium-sized pan, then add the chopped garlic.

3) Once the garlic turns golden, add the onion and let it turn golden as well. Be careful not to burn it!

4) Add the carrots, and after a couple of minutes, incorporate the celery.

5) Cook all the ingredients together for about 5 minutes until they are soft and lightly fried, stirring occasionally with a spatula.

6) When the vegetables are ready, add the meat and break it down if there are any lumps. Stir everything together and let the meat brown.

7) Add the red wine, bay laurel leaves, and nutmeg. Allow the wine to evaporate its alcohol for a few minutes.

8) Add the tomato passata, half a glass of water, and a teaspoon of sugar (optional) to reduce the tomato's sourness.

9) Now you can add fresh basil leaves, salt, and pepper.

10) Bring it to a boil, then lower the heat. Partially cover with a lid and let it simmer for about 2 hours. Keep an eye on it and stir occasionally. Add water if it starts to dry out.

11) Prepare a pot of water large enough for 1 kg of spaghetti (or another pasta of your choice) and bring it to a boil. Ideally, use 1 liter of water and 10 g of salt for every 100 g of pasta.

12) Once boiling, add the salt and pasta. Follow the cooking time instructions on the pasta package. The best pasta should be “a lenta essicazione,” meaning slow drying time, which should be indicated on the package.

13) Once cooked, transfer the pasta into a large bowl and add the ragù. Mix everything together. Add parmesan cheese.

14) Serve and… buon appetito!