Creamy Tagliatelle al Ragu Recipe (Bolognese Ragù)

There’s nothing quite like a slow-cooked meat sauce with fresh tagliatelle. My  Tagliatelle al Ragu recipe is a creamy take on a traditional bolognese sauce, except I’ve added tomatoes, too! I love this sauce because it has the same base as a traditional bolognese recipe, but it’s creamier and a bit more acidic, thanks to the tomatoes. This dish will transport you to Emilia Romagna, and the fresh tagliatelle is the perfect pasta to cling to for the sauce. Everyone should know how to make a ragú sauce from scratch, and this tagliatelle al ragú alla bolognese is the perfect one to master!

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Authentic bolognese comes from the Emilia-Romagna region of Italy. The capital of this area is Bologna – which is a metropolitan city full of amazing food! Now, traditional tagliatelle alla bolognese is not made with tomatoes; it is just tomato paste. That’s right – no tomato puree or tomato sauce is used in the real thing!

They also don’t add cream or milk Instead, this authentic ragú is created while slow cooking the ground meat with vegetables. The meat breaks down and creates a sort of sauce with the veggies and tomato paste, and of course, the wine! The result is a deep flavor that, when combined with delicious pasta, gives us real comfort food at its finest!  

However, recently the Bologna chamber of commerce posted the official bolognese recipe and.. it includes milk AND tomatoes! So, I created this recipe based on the new recipe from the Italian Academy of Cuisine (because if they say so, it MUST be true!).  Ps: don’t forget to serve this tagliatelle al ragu with a generous amount of Parmigiano Reggiano!

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 Sicilian arancini, pistachio pasta, bucatini all’ amatriciana, leek risotto, arugula burrata salad, hugo spritz, pignoli cookies, and burrata caprese!

Why You’ll Love This Recipe

• Set it and forget it! ​Hands on time and effort are minimal in this recipe – let the slow cooking do all the work for you!
• Lefttovers are a given! This yields six heaping servings. Plenty for leftovers or sharing with loved ones!

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. When browning the beef, take your time. Let it develop a deep, golden-brown crust. This step builds flavor, so avoid stirring too often.
• Olive Oil – Olive oil is your base for sautéing the vegetables, adding depth and a touch of fruity flavor. Use a good-quality extra virgin olive oil for the best flavor. Heat it gently to avoid burning and keep the flavors fresh.
• Onion – Onions form the flavor foundation of the sauce, adding sweetness and depth as they cook down. Finely dice the onion for even cooking and a smoother sauce. Don’t rush the sautéing process—low and slow brings out the natural sweetness.
• Carrots – Carrots add a subtle sweetness to balance the acidity of the tomatoes. Dice the carrots finely so they cook evenly with the onions and celery. Fresh, firm carrots work best here.
• Celery – Celery provides a savory backbone to the sauce with its slight bitterness, complementing the sweetness of the carrots. Make sure to dice the celery as finely as the carrots and onion for a consistent texture throughout the sauce.
• Garlic – Garlic brings that signature Italian aroma and a punch of flavor that’s essential in a traditional ragù. Mince the garlic finely so it melds seamlessly into the sauce. Add it later in the sautéing process to avoid burning.
• Dry Red Wine – Red wine deglazes the pan, picking up all those flavorful browned bits from the beef, and adds complexity to the sauce. Use a wine that you enjoy drinking, like Chianti or Sangiovese, since its flavor will concentrate as it cooks down.
• Crushed Tomatoes – Crushed tomatoes are the base of the sauce, providing body and a fresh, tangy flavor. Opt for high-quality canned tomatoes like San Marzano for the best flavor. Their natural sweetness and acidity are perfect for a slow-cooked ragù.
• Tomato Paste – Tomato paste intensifies the tomato flavor and thickens the sauce, adding richness and depth. Cook the tomato paste for a minute or two before adding liquids to deepen its flavor and remove any raw taste.
• Dried Oregano – Oregano adds a warm, earthy flavor that’s classic in Italian cooking. It complements the richness of the meat. Crumble the oregano between your fingers as you add it to release more of its oils and enhance the flavor.
• Bay Leaf – The bay leaf infuses the sauce with subtle, herbal notes that enhance the overall flavor. Remember to remove the bay leaf before serving. It’s there to flavor the sauce, but it’s not meant to be eaten.
• Salt and Pepper – Essential seasonings that bring out the flavors of all the ingredients, balancing sweetness and acidity. Season the sauce in layers—salt the beef while it browns, and adjust seasoning throughout the cooking process for the best flavor.
• Milk- The milk adds a touch of luxury, softening the acidity of the tomatoes and giving the sauce a silky texture. Stir in the milk at the end of cooking to prevent curdling and ensure it blends smoothly into the sauce.
• Parmesan Cheese –  Parmesan adds umami and a nutty, salty finish to the sauce, enriching the overall flavor. Use freshly grated Parmesan for the best taste and texture. Avoid pre-grated cheese, which can be dry and lackluster.
• Tagliatelle –  Tagliatelle is the perfect pasta for this rich, hearty sauce. Its broad, flat shape holds onto the ragù beautifully. Cook the pasta until just al dente, and don’t forget to reserve a little pasta water. It helps the sauce cling to the noodles when you toss them together.

Substitutions and Additions

• Ground Beef → Ground Pork or Veal – Ground pork or veal can bring a slightly different flavor profile to the ragù. Pork adds a bit more richness, while veal gives a delicate, tender quality. You can also use a combination of these meats for a more traditional Bolognese-style ragù.
• Milk → Heavy Cream or Half-and-Half –  If you want a thicker sauce, you can swap milk for heavy cream or half-and-half. It will add more creaminess, and a bit more richness.
• Pancetta or Bacon – Adding diced pancetta or bacon to the vegetables at the beginning brings a smoky, savory depth to the sauce. It adds an extra layer of flavor that pairs beautifully with the beef and tomatoes.
• Mushrooms – Sautéed mushrooms (like cremini or porcini) can add an earthy, umami boost to the ragù. They complement the meaty flavors and add more texture and heartiness to the dish.

Step by Step Instructions

Tips and Notes

• Brown the Meat Properly – Don’t rush the browning process. Let the beef cook until it’s deeply caramelized. This step is crucial for building flavor in your ragù. Make sure to break up the meat into small pieces so it browns evenly.
• Sauté Vegetables Slowly – Take your time with the onions, carrots, and celery. Low and slow cooking allows the vegetables to release their natural sweetness, which balances the acidity of the tomatoes. This process is called “soffritto” in Italian cooking and is the flavor base of the sauce.
• Simmer Low and Slow – A good ragù gets even better with time. Let it simmer on low heat for at least an hour, but if you have the time, longer is better. The flavors meld together over time, and the sauce will thicken and develop a richer taste. Yum!
• Season in Layers – Season your ragù as you go, not just at the end. Start by seasoning the beef, then adjust the seasoning after adding the wine and tomatoes. This layering of flavors ensures a well-balanced sauce.
• Don’t Skip the Pasta Water – When draining your pasta, save a cup of the starchy cooking water. Use a bit of this water when tossing the tagliatelle with the sauce. It helps the sauce cling to the pasta and gives it a silky texture.

Serving Suggestions

• Wine Pairing – The rich, meaty flavors of this ragù pair beautifully with a glass of Chianti Classico. Its bright acidity and cherry notes cut through the richness of the sauce, while earthy undertones complement the beef. If you prefer something bolder, a Barolo or Brunello di Montalcino would also be a fantastic choice.
• Italian Dinner Party – Host an Italian-inspired dinner party where Tagliatelle alla Ragù is the star. Start with a simple antipasto platter—think cured meats, olives, and marinated vegetables. Follow up with a fresh pesto bruschetta or burrata bruschetta topped with tomatoes and basil. Serve the ragù as the main course, and finish the meal with a classic ricotta chocolate cake for dessert! Don’t forget the vanilla espresso martinis! 
• Serve with Bread – My no knead focaccia bread would be delicious with this slow cooked ragu!

Storage and Reheating Instructions

• Refrigerator – Store any leftover ragù in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Stovetop – Reheat the ragù gently over low heat, stirring occasionally, until warmed through. If the sauce has thickened, add a splash of water or beef broth to loosen it up.
• Microwave – For a quicker option, microwave individual portions in a microwave-safe dish, covered, at medium power for 2-3 minutes, stirring halfway through to ensure even heating.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!