Where it comes from
Originating from Bologna, the capital of Emilia-Romagna, this dish is a symbol of the region's love for hearty yet elegant cuisine, where every nonna has her personal ragù secret.
On the Palate
How it's made
6 steps · Show ↓50 min active
How it's made
6 steps · Show ↓- 110 min
Dice the onion, carrot, and celery finely. Heat olive oil in a large pot over medium heat, then add the vegetables, stirring until they soften and become aromatic.
- 210 min
Add the pancetta and beef, breaking up any clumps with a wooden spoon. Cook until the meat browns and releases its juices.
- 35 min
Pour in the red wine and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pot.
- 410 min
Stir in the tomato, a bay leaf, and a pinch of salt. Reduce the heat to low, cover partially, and let the ragù simmer gently, stirring occasionally.
- 510 min
Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente. Drain, reserving a cup of pasta water.
- 65 min
Fold the cooked pasta into the ragù, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with a drizzle of olive oil and serve hot.
