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Tagliatelle al Ragù Bolognese

Embrace Emilia-Romagna's essence with Tagliatelle al Ragù Bolognese. 
Sauté pancetta, brown beef, then add onion, carrot, celery, and garlic. Simmer with white wine, stir in Flora Fine Foods Tomato Passata, and enrich with milk. Cook slowly and gently.  Plate with cooked Tagliatelle pasta, topping it generously with sauce. Sprinkle Parmigiano Reggiano. From Emilia-Romagna to Your Table!
3.5 from 2 votes
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Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
  

Instructions
 

  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped pancetta and sauté until it's golden and crispy. Remove the pancetta from the pot and set it aside.
  • In the same pot, add the ground beef and cook until it's browned and cooked through. Use a wooden spoon to break up the meat into small pieces as it cooks. Once cooked, remove any excess fat from the pot.
  • Add the chopped onion, carrot, and celery to the pot. Sauté the vegetables until they're softened and the onion is translucent.
  • Return the cooked pancetta to the pot and add the minced garlic. Sauté for another minute until the garlic is fragrant.
  • Pour in the white wine and let it simmer for a few minutes until it reduces by half.
  • Add the Flora Fine Foods Tomato Passata to the pot and stir to combine. Let the sauce simmer gently for about 15-20 minutes, allowing the flavors to meld together.
  • Pour in the milk and stir. The milk helps to balance the acidity of the tomatoes and adds richness to the sauce. Let the sauce simmer for an additional 10-15 minutes.  One potential secret:  the addition of a small amount of ground nutmeg is something favored by many Italians.
  • While the sauce is simmering, bring a large pot of salted water to a boil. Add the Flora Fine Foods Tagliatelle pasta and cook according to the package instructions until it's al dente. Drain the pasta and set it aside.
  • Once the ragù sauce has thickened and the flavors have developed, season it with salt and pepper to taste.
  • To serve, plate the cooked Tagliatelle pasta and top it generously with the ragù Bolognese sauce. Finish with a sprinkle of freshly grated Parmigiano Reggiano cheese.

Notes

Buon appetito! Enjoy your delicious homemade Tagliatelle al Ragù Bolognese, made with the finest ingredients from Flora Fine Foods, and savor the authentic flavors of Emilia-Romagna.
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