Tagliatelle al Ragù (Classic Italian Meat Sauce Recipe)
You will love my Tagliatelle al Ragù alla bolognese recipe! It’s a creamy take on a traditional bolognese sauce, except I’ve added tomatoes, too! This recipe is best with fresh pasta that clings to the sauce, making it a great weeknight dinner.
Recipe Highlights: Tagliatelle al Ragu
- Inspiration: Classic ragù from Emilia-Romagna with a creamy, tomato twist.
- Best Served For: Cozy date nights or Sunday family dinners.
- What Makes It Special: Slow-simmered, rich, and perfectly clings to tagliatelle.
This iconic dish is based on the official recipe: ragù Bolognese. If you love Italian dishes, I have plenty! From appetizers to pastas and more, you’ll find all of my Italian recipes easy to follow. Some of my favorite Italian recipes on my website are my fusilli bolognese, Sicilian arancini, pistachio pasta, bucatini all’ amatriciana, leek risotto, arugula burrata salad, hugo spritz, pignoli cookies, and burrata caprese! You should try my white bolognese recipe – it’s my favorite!
Ingredients
- Ground Beef – Ground beef is the heart of this ragù, giving it that rich, meaty flavor. The fat content is key here—an 80/20 blend (80% lean, 20% fat) adds just the right amount of richness without being greasy.
- Carrots, Onions, and Celery – A classic trio of veggies considered soffrito adds tons of flavor to this Tagliatelle al Ragú from Bologna, Italy!
- Crushed Tomatoes and Tomato Paste – For tomato flavor and thickness.
- Tagliatelle – Tagliatelle is the perfect pasta for this rich, hearty sauce. Its broad, flat shape holds onto the ragù perfectly. You can also use fettuccine or pappardelle.
Substitutions and Additions
- Ground Pork or Veal – Ground pork or veal can bring a slightly different flavor to the ragù.
- Pancetta – Adding diced pancetta to the vegetables at the beginning brings a smoky, savory flavor.
How to Make Tagliatelle al Ragu
- Heat extra virgin olive oil in a large pot over medium. Add onion, carrot, and celery; cook 8–10 minutes until soft. Stir in garlic and cook 1–2 minutes more.
2. Add ground beef, breaking it up with a spoon. Cook until browned, about 10 minutes. Season with salt and pepper.
3. Add the tomato paste and let it cook for a few moments.
4. Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
5. Stir in crushed tomatoes, tomato paste, oregano, and bay leaf. Lower heat, partially cover, and simmer at least 1 hour, stirring occasionally.
6. About 15 minutes before serving, boil salted water and cook tagliatelle until al dente.
7. Stir in milk and Parmesan; simmer 5 minutes more. Taste and adjust seasoning.
8. Drain pasta, reserving ½ cup water. Toss the cooked tagliatelle with the ragù, adding pasta water as needed. Top with Parmesan and fresh herbs.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Tagliatelle al Ragu Recipe (Bolognese Ragù)
Equipment
- Large pot or Dutch oven
- wooden spoon
- chef’s knife
- cutting board
- Measuring Cups and Spoons
- Large pot for boiling pasta
Ingredients
- 1 lb ground beef 80/20 mix recommended
- 2 tablespoons olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 1 cup dry red wine like Chianti or Sangiovese
- 1 can 28 oz crushed tomatoes
- 4 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup milk
- 1/4 cup freshly grated Parmesan cheese plus more for serving
- 1 pound tagliatelle
Instructions
- Heat olive oil in a large pot over medium. Add onion, carrot, and celery; cook 8–10 minutes until soft. Stir in garlic and cook 1–2 minutes more.
- Add the ground beef, breaking it up with a spoon. Cook until it is browned all over, about 10 minutes. Season with salt and pepper.
- Add the tomato paste to the browned beef and cook for 2–3 minutes, until it deepens in color and develops a rich aroma.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for about 5 minutes, until reduced by half.
- Add the crushed tomatoes, oregano, and bay leaf. Reduce heat to low, cover partially, and simmer for at least 1 hour (up to 4), stirring occasionally. Keep the heat low so the sauce bubbles gently without burning on the bottom.
- About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, following the package instructions.
- Stir in the milk and ¼ cup Parmesan. Simmer for 5 minutes, then adjust seasoning with salt and pepper.
- Drain the pasta, reserving ½ cup of water. Toss with the ragù, adding pasta water as needed to loosen. Top with fresh herbs and more Parmesan.
Notes
Expert Tips From My Kitchen
- Brown the meat: Let it caramelize deeply for the best flavor. Break into small pieces as it cooks.
- Sauté slowly: Cook the onion, carrot, and celery low and slow to build a sweet, rich soffritto.
- Simmer long: At least 1 hour, but up to 4 makes the flavor deeper and thicker.
- Season in layers: Salt as you go—for beef, wine, and tomatoes—for balanced flavor.
- Save pasta water: Add a splash when tossing; it helps the sauce cling.
Serving Suggestions
- Wine pairing: Chianti Classico balances richness; Barolo or Brunello add bold depth.
- Italian dinner party: Serve with antipasto, Caprese, and end with ricotta chocolate cake and espresso martinis.
Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Stovetop: Reheat gently, adding water or broth if needed.
- Microwave: Heat portions 2–3 minutes at medium power, stirring halfway.
Even better for leftovers! Yum!
This is a really creamy, filling Ragu sauce. I don’t love pasta so instead I served it with polenta and it was a huge hit for our family!
This is a very creamy pasta ragu. I liked that it was easy to make.