Slow Ragù with Tagliatelle
A patient, meaty tomato ragù over fresh ribbon pasta.
- Time
- 170 min
- Serves
- 4
- Skill
- Medium
- Heat
- None
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Tomato acidity and meaty richness call for a red with acidity and savoury cherry fruit.
DRINK WITH THIS
Wine
Tignanello
Full-bodied dry red · Toscana IGT · 14.0%
Sangiovese acidity and cherry are made for tomato and meat.
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Gaja Barbaresco
Full-bodied dry red · Barbaresco · 14.0%
Firm tannins suit a rich meat sauce.
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La Rioja Alta Gran Reserva 904
Medium-bodied dry red · Gran Reserva · 13.5%
Savoury, mellow red with a tomato-rich sauce.
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Cocktails
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 20 min · cook 150 min
- 1
Soften the vegetables in oil for 10 minutes, then brown the meat well.
- 2
Add purée and wine and reduce, then add tomatoes and a little water.
- 3
Simmer very gently for 2 hours, adding the milk near the end, until rich and thick.
- 4
Toss with cooked tagliatelle and serve with parmesan.
Cook’s tipA little pasta water helps the sauce cling.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.