Of which 7 g sugars and 10.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Meat, finely chopped vegetables, slow cooking
Allergens gluten, egg, milk, celery, sulfites
Tagliatelle al ragù
Meat ragù, Bologna style
Egg tagliatelle with a ragù in which the meat and finely chopped vegetables are bound by just a little tomato. The reference is Bologna, in Emilia-Romagna. The Accademia Italiana della Cucina updated its registered recipe on April 20, 2023; this recipe adapts the amounts and workflow to a home kitchen, without presenting itself as the official version.
Ingredients
- 500 g (1 lb) fresh egg tagliatelle
- 300 g (10½ oz) ground beef, about 15% fat
- 100 g (3½ oz) unsmoked pancetta
- 50 g (1¾ oz) onion
- 50 g (1¾ oz) carrot
- 50 g (1¾ oz) celery
- 250 g (9 oz) tomato passata
- 15 g (½ oz) tomato paste
- 80 g (2¾ oz) dry white wine
- 100 g (3½ oz) whole milk
- 10 g olive oil
- 40 g (1½ oz) Parmigiano Reggiano
- 1 g black pepper
- 300 ml (1¼ cups) water
- salt, to taste — for the ragù
- water and coarse salt for cooking the pasta, as needed
Method
- Cut the onion, carrot and celery into 3 mm dice. Chop the pancetta finely too; small pieces blend into the sauce better.
- Heat the pancetta and olive oil in the saucepan over medium-low heat for 5 minutes, until the fat renders.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
