Tagliatelle al Ragù (Classic Bolognese) with Veal

Tagliatelle al Ragù (Classic Bolognese) with Veal

Tagliatelle al Ragù (Classic Bolognese) with veal uses two types of meat, a lavish glug of vino rosso or bianco, is simmered in milk to mellow out the acidity of the tomato paste, and contains no spices...just an equal portion of onion, celery and carrots.
Course Main Course, Sauce
Category Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 558 kcal
Autor Elle


  • 400 grams fresh tagliatelle or fettuccine
  • 1/2 tablespoon extra-virgin olive oil
  • 150 grams pancetta, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 a medium onion, finely chopped
  • 400 grams minced veal (preferably organic)
  • 2 tablespoons tomato paste it's recommended to use triple concentrated tomato purée, which is standard in my supermarket, but if only using double concentrated, then increase the quantity by about a third
  • 1/2 glass dry red or white wine (120 ml)
  • 3/4 cup fresh milk (180 ml)
  • sea salt and freshly ground pepper to taste


  1. In a heavy bottomed pan or dutch oven, fry the pancetta gently in a little olive oil over medium heat until it starts to release its fat. Be careful not to burn.
  2. Add the carrot, celery and onion and sauté until the onion becomes translucent, stirring from time to time.
  3. Add the veal and cook until it is lightly browned.
  4. Add the tomato paste and wine; mix well. Add the milk, little by little, stir until well combined.
  5. Season with salt and pepper, lower heat, cover and cook very slowly for 1 to 2 hours (if time allows, up to 4 hours).
  6. Serve with fettuccine or tagliatelle (forget spaghetti!) and parmesan on the side. Enjoy!


Cooking the ragù in a heavy enamel coated dutch oven or similar pot will hold the heat steady for a long simmer.