Il Vero Ragù Bolognese e le Tagliatelle Fatte a Mano – Il Gusto Autentico di Bologna 🇮🇹🍝 Ricetta 😋

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free, and Grana Padano is a less expensive cheese.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

Roll out the pasta dough very thin (as the old sfogline used to say, it’s perfect when, lifting it, you can see San Luca through it).

Let it dry, flipping it over so that both sides get air. It should be dry enough to roll without sticking.

Roll the dough gently, without pressing too tightly.

Cut the tagliatelle to the appropriate width.

Unroll them, and if not consumed immediately, shape them into nests.

To store them long-term, ensure they are well dried and that air circulates through every part of the nest to prevent mold.

Wash and finely chop the vegetables (celery, carrots, and onions).

In a terracotta or aluminum pot, melt the lard until it reaches the smoking point to evaporate the water from the vegetables.

Add the vegetables and let them cook over medium heat, stirring frequently.

Once the vegetables are well sautéed, add the ground beef.

Add the salt and stir quickly until the meat changes color.

Deglaze with red wine and let it evaporate.

Add the tomato sauce and let it cook slowly for at least 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens