Tagliatelle Bolognese

A long, slow ragu of beef and pork loosened with milk and wine, ladled over fresh ribbons.

Minutes

Serves

4.8

Rating

ADVANCED

Level

Method

Bring a large pot of well-salted water to a rolling boil for the pasta.
While it heats, build the sauce with olive oil, garlic, and the core ingredients.
Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
Toss hard to emulsify, plate, and shower with cheese and cracked pepper.

In the kitchen

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