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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.
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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.
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