Name: Egg Noodles with Bolognese Meat Sauce (Tagliatelle al Ragu)
Total time: 3 h 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Tagliatelle made with 3 eggs and 2 ¼ cups flour; 2 tablespoons finely diced carrot; 2 tablespoons finely chopped yellow onion; 5 tablespoons butter; 3 tablespoons extra virgin olive oil; ½ cup freshly grated Parmigiano-Reggiano; 12 ounces ground beef (at least 15% fat); 2 tablespoons finely diced celery; Salt; ½ cup whole milk; ⅛ teaspoon nutmeg; 2 cups canned whole peeled tomatoes with their juice, coarsely chopped; ½ cup dry white wine

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
4 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

When I was growing up and I knew that we would be having Tagliatelle al Ragu, my mouth would water in anticipation of that glorious moment when we would sit down at the table and the steaming platter would arrive with its irresistible aroma. The dish is almost synonymous with the city of Bologna and is a staple in the region of Emilia-Romagna of which Bologna is the capital. One will find that there are small variations in its preparation depending on which area one is in. This version is t