Authentic Tagliatelle al Ragù
Slow simmered beef and pork ragù in a rich tomato and wine sauce, paired with fresh tagliatelle for a deeply satisfying, aromatic Italian classic you will love.
The first time you simmer this ragù on a lazy Sunday morning, your kitchen will fill with the scent of slow-cooked beef, pork, sweet onion, and earthy tomatoes that instantly make the whole house feel cozy and welcoming.
This is the dish to make when you want to slow down, when you are celebrating a simple milestone or cheering on your favorite team, because every forkful feels like a warm, comforting hug in bowl form.
I learned a version of this recipe from an Italian nonna who insisted that patience is the secret ingredient, and the way the sauce thickens and deepens in flavor over gentle hours still feels like quiet magic in my kitchen today.
Recipe at a Glance
Ingredients
Ragù
Tagliatelle
Finish and Serve
Substitutions & Variations
Step-by-Step Instructions
Prep the aromatics
Finely chop the onion, carrot, and celery so they melt into the sauce, and mince the garlic. Pat the ground beef and pork dry with paper towels so they brown evenly in the pan.
Brown the meats
Heat olive oil in a heavy-bottomed pot over medium-high heat, add the beef and pork in batches, and cook until deeply browned. Remove the meat to a plate, leaving flavorful browned bits in the pot.
Sweat the soffritto
Lower the heat to medium, add chopped onion, carrot, and celery to the pot, season with salt, and cook slowly until soft and translucent, stirring occasionally about 8 to 10 minutes.
Add garlic and cook briefly
Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
Deglaze with wine
Pour in the dry red wine, scrape the bottom of the pot to release the browned bits, and simmer until the wine reduces by half, giving the sauce a rich depth.
Build the sauce
Stir in tomato paste, crushed tomatoes, milk, bay leaves, oregano, nutmeg, and return the browned meat and any juices to the pot. Season with salt and pepper, then bring to a gentle simmer.
Simmer slowly
Reduce the heat to low, cover partially, and let the ragù simmer gently for about 2 hours, stirring occasionally. Add a splash of water or broth if it becomes too thick.
Cook the tagliatelle
About 15 minutes before the ragù is done, bring a large pot of salted water to a rolling boil, add the fresh tagliatelle, and cook until al dente, following the package time usually 2 to 4 minutes.
Finish and rest
Taste the ragù and adjust seasoning, then remove bay leaves. Drain the pasta, add it to the ragù for a minute so the flavors meld, and let it rest briefly before serving.
Serve with care
Twirl generous portions of pasta onto warm plates, drizzle with a little extra virgin olive oil, grate fresh Parmigiano Reggiano over the top, and garnish with chopped parsley if you like.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this slow-simmered ragù over silky fresh tagliatelle for an impressive yet approachable centerpiece on the table.
Frequently Asked Questions
Go Make It!
Making this Authentic Tagliatelle al Ragù at home turns an ordinary weeknight into a small celebration, and the aroma alone will have everyone gathering at the table for seconds.