Tagliatelle al Ragù (Classic Bolognese) with Veal
Whole Food Republic
Whole Food Republic
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  • 400 grams fresh tagliatelle or fettuccine
  • 1/2 tablespoon extra-virgin olive oil
  • 150 grams pancetta (preferably organic), finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 a medium onion, finely chopped
  • 400 grams minced veal (preferably organic)
  • 2 tablespoons tomato paste (it’s recommended to use triple concentrated tomato purée, which is standard in my supermarket, but if only using double concentrated, then increase the quantity by about a third)
  • 1/2 glass dry red or white wine (120 ml)
  • 3/4 cup fresh milk (180 ml)
  • sea salt and freshly ground pepper, to taste



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