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Zoomed in picture of tagliatelle al ragu on a white plate with a fork and glass of red wine.

Creamy Tagliatelle al Ragu Recipe (Bolognese Ragù)

Allie Hagerty
This Tagliatelle al Ragù features a slow-simmered meat sauce with beef, tomatoes, wine, and milk, served over wide ribbons of pasta for a comforting Italian classic.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Pasta
Servings 6 servings

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.
 

Nutrition Facts

Calories: 628kcalCarbohydrates: 64gProtein: 27gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 126mgSodium: 256mgPotassium: 673mgFiber: 4gSugar: 7gVitamin A: 3722IUVitamin C: 6mgCalcium: 151mgIron: 4mg
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