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Tagliatelle alla traditional ’ Bolognese Ragu’

Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world’s most popular pasta sauces. The international version of Bolognese is very different to the traditional sauce eaten by the people born and raised in Emilia-Romagna, where it has been enjoyed on Sundays and at festivals for centuries.

  • Prep Time: 30 mins
  • Cook Time: 60 mins plus 3 hours simmering
  • Servings: 4 people


  1. Place a large thick-bottomed saucepan over a medium heat. Add the minced pork belly to the pot and cook until all the liquid from the meat has evaporated, then add the minced beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside
  2. Add the butter to the saucepan and place over a medium heat. Add the onion, carrot and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally
  3. Return the meat to the saucepan, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat down to low
  4. Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. Stir occasionally. The meat must not be excessively dry. Pour in the whole milk and cook for a further 40 minutes just before serving
  5. Fill a large pot with water and heat over high heat until boiling. Once the water boils, add a good dash of rock salt and the Tagliatelle. Cook only until al dente. (You can always check the cooking time on the back of the pack, just note the cooking time counts from the time the water is boiling again with the pasta inside)
  6. While the pasta heats, gently add Bolognese sauce (you might not need all) in to a large, non-stick skillet with high sides.
  7. Drain the pasta (reserving some of the water) and transfer the pasta to the skillet with the Bolognese sauce.
  8. Toss the pasta with a tongs to combine (non-stick, silicone tongs work best).
  9. Add a little hot pasta water to help combine both components (But, be careful not to add too much. You don’t want a watery sauce.)
  10. Taste the pasta, plate up with freshly grated Gennari Parmigiano-Reggiano Cheese, and some freshly grinded pepper.
  11. Serve immediately.
  12. Pair it with a glass of Danese Chianti Wine


  • 500g Pasta Panarese Tagliatelle Uovo (Egg Tagliatelle)
  • 300g of beef mince
  • 150g of pork mince
  • 50g of unsalted butter
  • 50g of onion, finely chopped
  • 50g of carrots, finely chopped
  • 50g of celery, finely chopped
  • 125ml of red wine
  • 30g of tomato paste
  • 125ml of whole milk
  • salt to taste
  • black pepper to taste
  • Gennari Parmigiano-Reggiano Cheese, freshly grated

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