Tagliatelle al Ragù – Fresh Pasta with Meat Sauce

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Pancetta – the delicate taste of Italy

A delicate bacon dream made from pork belly, lovingly embraced with rosemary and sage, gently salted and air-cured. Mild, aromatic, tender – a piece of Italian soul that will enhance your dish.

Tagliatelle al Ragù with Pancetta
A Sunday ritual from Bologna, fresh on your plate

Ingredients for 4 people

  • 300 g pancetta, finely diced
  • 1 kg minced meat (half beef, half pork or all beef)
  • 3–5 carrots, finely diced
  • 3 onions, finely chopped
  • 3–5 stalks celery, finely diced
  • 2 tbsp olive oil
  • 1 glass wine (white or red, depending on your preference)
  • •Salt & freshly ground pepper
  • 1 kg canned tomatoes (whole tomatoes or chopped polpa)
  • 1 tablespoon tomato paste
  • Fresh tagliatelle (100–150 g per person)
  • Grana Padano (aged at least 24 months), in one piece for grating

Little secrets from Bologna

  • Ragù is not a tomato sauce, but a venerable meat sauce.
  • Spaghetti? Not here! In northern Italy, we love wide tagliatelle.
  • The pasta must be fresh: tender, light, and ready in just 3 minutes.
  • Grate the Grana Padano fresh!

Buon appetito! 🍝✨

Original recipe: https://youtu.be/b0t3I0Wciog

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