This dish is a primo — the first course of an Italian meal: pasta, risotto, soup or gnocchi, served on its own plate and never as a side.
Tagliatelle al Ragù
A four-hour Bolognese reduced to velvet, twirled over hand-cut ribbons.
- Cook Time
- 4 hrs
- Difficulty
- Intermediate
- Pairing
- Chianti Classico
The Story
The true ragù of Bologna is a study in patience — a soffritto coaxed slow, milk and wine reduced layer upon layer until the sauce turns glossy and deep. Plated for two, it is the dish that turns an ordinary Tuesday into an occasion.
Ingredients
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Nutrition notes (verified ingredients)
- ground beef chuckper 100 g: 250 kcal · 17 g protein · 19.6 g fat · 0 g carbs
- pancetta, finely dicedper 100 g: 500 kcal · 10.7 g protein · 46.4 g fat · 3.57 g carbs
≈ 563 kcal · 27 g protein · 48 g fat · 2 g carbs per serving (estimated from 2 of 10 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: fresh tagliatelle, small onion, carrot, celery rib, whole milk, dry white wine, passata di pomodoro, salt & black pepper, to taste.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Chianti Classico
Bright cherry and earthy tannin cut through a rich ragù without overwhelming it.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Toscana at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.