Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Traditional Bolognese Ragù with Tagliatelle
A classic slow‑cooked Bolognese ragù made with ground pork, beef, and ham, simmered for 5 hours with tomatoes and white wine, served over fresh tagliatelle. This recipe follows the traditional method from Trattoria da Amerigo and includes detailed steps, tips, and storage advice for home cooks.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Achieving proper browning of pork and beef without overcrowding the pan.
- • Simmering the ragù for the full 5 hours at low heat.
- • Seasoning only at the end to avoid over‑salting.
- • Cooking fresh tagliatelle just until al dente (2‑3 minutes).
Safety Warnings
- • Handle hot oil and high‑heat pans with care to avoid burns.
- • Ensure all meat reaches a safe internal temperature (71°C for pork, 71°C for beef).
- • Steam from boiling pasta water can cause scalds.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Homemade Vodka Pasta – Three colors (black, yellow, classic)
In Nono's Loft, Norbert Tarayre prepares homemade fresh pasta in three color variants, tossed with a creamy vodka sauce scented with Menton lemon, parsley, garlic and cream. A tasty, quick recipe ideal for impressing your guests.
Mozzarella and Ham Pasta Tatin
An original take on the Italian savory tart, made with pasta nests, a basil‑infused tomato sauce, melting mozzarella and country ham. The dish is baked in the oven, first covered to retain moisture, then topped with cheese for a rich and comforting result.
Italian Beef Tartare (with Egg Yolk)
A beef tartare inspired by Venetian tradition, seasoned with Parmesan, Modena balsamic vinegar, capers, sun-dried tomatoes and a touch of fresh basil. The mystery ingredient, revealed at the end, is the egg yolk which adds color and creaminess. Served in an elegant ring, it is a refined starter perfect for summer.
Spaghetti Carbonara (Roman Style)
A classic Roman carbonara made with guanciale, egg yolks, Pecorino Romano and Grana Padano. The sauce is gently cooked in a double‑boiler at 65 °C for a silky, creamy texture without any cream. Perfect for a comforting Italian dinner.
Homemade Tiramisou with a Sheet of Ladyfingers
A French‑style revisited tiramisu, made entirely from scratch: homemade ladyfingers baked on a single sheet, light mascarpone cream, coffee‑amaretto syrup and cocoa finishing. Ideal for an elegant family dessert without using industrial biscuits.
Homemade lasagna with Bolognese and béchamel
Classic lasagna with a Bolognese sauce made from half beef, half sausage meat, a silky béchamel, grated cheese and aromatic herbs. Ideal for a comforting family meal.