Authentic Tagliatelle Bolognese Recipe (Italian Tagliatelle al Ragù)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tagliatelle Bolognese combines fresh egg pasta with a rich, slow-cooked ragù alla Bolognese made from ground beef, pancetta, and vegetables. It's a traditional dish from Emilia-Romagna with deep, layered flavors. A classic Italian comfort meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 200 g "00" flour (- 1 ⅓ cup)
- 200 g semolina flour (- 1 ⅓ cup)
- 4 eggs (- at least 70 g (2.5 oz) each. Fresh homemade pasta usually wants 1 egg x 100 g ⅔ cup) of flour.)
- 300 g ground beef (- 10 oz)
- 150 g sliced pancetta or minced pork (- 5 oz)
- 1 small carrot
- 1 stalk celery
- 300 g tomato passata (strained tomato) (- 1 ¼ cup, or crashed peeled tomato)
- 1 small onion
- 100 ml dry white wine (- ½ cup)
- 300 ml meat broth (- 1 ½ cup)
- 3 tablespoons extra virgin olive oil
- 100 ml whole milk (- ½ cup)
- salt (- to taste)
- freshly ground black pepper
- grated Parmigiano Reggiano (- to taste)
At a glance
PER SERVING · TIME 175M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 25m
- Sodium
- 1277mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 163mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.