Tagliatelle with Ragù: The Ultimate Tagliatelle Recipe & Wine Pairing Guide

Introduction

When it comes to comforting, soul-satisfying Italian classics, few dishes capture the imagination—and taste buds—quite like tagliatelle with ragù. Whether you're a weekend home cook or a passionate wine enthusiast, this dish offers a delicious canvas for both culinary creativity and wine pairing adventure. With its silky ribbons of tagliatelle pasta and deeply flavorful ragù, this recipe is a perfect way to elevate your next dinner and explore the magic of food and wine matching. Plus, with Vinomat, discovering the perfect wine pairing has never been easier!

About This Dish

Tagliatelle with ragù is a hallmark of Emilia-Romagna, a region in northern Italy renowned for its rich culinary traditions. The word "tagliatelle" comes from the Italian verb tagliare—to cut—referring to the broad, flat noodles cut from sheets of fresh pasta dough. Traditionally, tagliatelle is paired with ragù alla Bolognese, a slow-cooked meat sauce that represents the very heart of Bologna's food heritage.

What makes tagliatelle pasta so special is its ability to soak up sauces, creating a harmonious marriage of flavors and textures in every forkful. The ragù itself is a celebration of simple, high-quality ingredients: ground meat (beef and pork), aromatic vegetables, tomatoes, a splash of red wine, and a touch of milk for creaminess. This combination yields a sauce that's deeply savory, layered with umami, and balanced by subtle sweetness and acidity.

In Italy, tagliatelle with ragù isn't just a meal—it's an occasion. Families gather on Sundays to prepare and savor this dish, honoring tradition and the joy of sharing good food. Today, American cooks and wine lovers are discovering its pleasures, making it a go-to for dinner parties, cozy nights in, or any moment that calls for something truly special.

Key Ingredients & Their Role

To master tagliatelle with ragù, it’s essential to understand the role each ingredient plays and how they interact with wine pairing:

• Tagliatelle: The backbone of the dish, tagliatelle’s wide, flat surface captures the ragù, ensuring every bite is coated in sauce. Fresh or dried, the pasta's texture is both tender and toothsome, making it ideal for hearty sauces.
• Ground Beef & Ground Pork: The combination of meats creates a depth of flavor and richness, with beef providing robust umami and pork lending subtle sweetness and fat. This blend is the soul of a classic ragù.
• Tomato Purée (Passata di Pomodoro): Tomatoes bring bright acidity and sweetness, balancing the richness of the meat. The sauce’s body and color come from this ingredient.
• Onion, Carrot, Celery (Soffritto): These vegetables are sautéed to form the aromatic base, contributing layers of flavor that are essential for authentic ragù.
• Red Wine: A splash of wine deglazes the pan and infuses the sauce with fruitiness and acidity. This step not only elevates the sauce but also creates a bridge for wine pairing, echoing flavors you’ll find in your glass.
• Olive Oil & Butter: These fats add richness and a luscious mouthfeel, rounding out the sauce.
• Milk: A touch of milk softens the sauce, lending creaminess and mellowing the acidity of the tomatoes.
• Parmigiano-Reggiano: This iconic cheese is finely grated on top, bringing salty, nutty complexity and enhancing umami.
• Salt & Black Pepper: Essential for seasoning and balancing flavors.

When pairing wine, consider the dish’s rich umami, moderate acidity, and creamy undertones. Wines with good acidity, moderate tannins, and savory notes will enhance the experience. For more on wine pairing, see the dedicated section below.

Recipe

Ingredients:

• 400g Tagliatelle
• 150g Ground beef
• 150g Ground pork
• 700ml Passata di Pomodoro (Tomato purée)
• 1 (finely chopped) Yellow onion
• 1 (finely chopped) Carrot
• 1 (finely chopped) Celery stalk
• 1/2 cup Red wine
• 3 tbsp Olive oil
• 1 tbsp Butter (unsalted)
• to taste Salt
• to taste Black pepper
• 50g (finely grated) Parmigiano-Reggiano
• 1/4 cup Milk

Instructions:

1. Finely chop the onion, carrot, and celery. Grate the Parmigiano-Reggiano with a microplane and set aside.
2. Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 7-8 minutes.
3. Add the ground beef and ground pork to the pan, breaking them apart with a spatula. Cook until browned, about 10 minutes.
4. Deglaze the pan by adding the red wine. Allow it to simmer until the liquid reduces slightly, about 3 minutes.
5. Stir in the passata di pomodoro (tomato purée) and milk. Season the mixture with salt and black pepper to taste. Lower the heat and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally.
6. Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
7. Add the drained tagliatelle to the sauce and toss to combine. If the sauce is too thick, use the reserved pasta cooking water to adjust the consistency.
8. Divide the tagliatelle among plates or serving bowls. Garnish with finely grated Parmigiano-Reggiano before serving.

Nutrition Facts (per serving):

• Calories: 450 kcal
• Protein: 22.0g
• Fat: 15.0g
• Carbohydrates: 60.0g
• Salt: 1.5g

Dietary Information: Contains gluten, Dairy-free, Nut-free

Perfect Wine Pairings

Few dishes invite wine pairing like tagliatelle with ragù. The hearty meat sauce, savory vegetables, and creamy finish call for wines that can both complement and elevate the meal. Here’s how to choose the best wine for your tagliatelle recipe and where to find it locally:

What to Look For

• Body: Medium to full-bodied reds work best, matching the richness of the ragù without overpowering it.
• Acidity: Wines with moderate to high acidity can cut through the sauce’s fat and enhance the tomato’s brightness.
• Tannins: Moderate tannins provide structure but shouldn’t be too aggressive, as they can clash with the dish’s creaminess.
• Fruit & Savory Notes: Wines with red fruit, herbal undertones, or earthy complexity echo the ragù’s flavors and add depth.

Top Wine Recommendations

1. California Sangiovese ($15-25, Total Wine, Trader Joe's, BevMo):

• A nod to the classic Italian pairing, California Sangiovese offers lively cherry fruit, herbal notes, and bright acidity—perfect for cutting through ragù’s richness.
• Find reliable bottles like Seghesio or Montevina at major retailers.

1. Oregon Pinot Noir ($20-30, local wine shops, Total Wine):

• Pinot Noir’s silky texture, red berry flavors, and earthy undertones make it an ideal match for tagliatelle pasta. Its acidity refreshes the palate after every bite.
• Look for Oregon producers such as A to Z Wineworks or Erath.

1. Washington State Merlot ($18-28, BevMo, Total Wine):

• Merlot’s plush fruit and soft tannins complement the sauce’s meatiness without overwhelming milk’s subtle sweetness.
• Try Columbia Crest or Chateau Ste. Michelle for approachable options.

1. Barbera d’Asti (Italy - $16-24, Trader Joe’s, Total Wine):

• This Italian classic boasts juicy acidity and red fruit, echoing the tomato sauce and cleansing the palate. It’s a crowd-pleaser and easy to find.

1. French Côtes du Rhône ($15-22, Total Wine, local shops):

• With its blend of Grenache and Syrah, Côtes du Rhône offers peppery spice, ripe fruit, and soft tannins—fantastic alongside the umami-rich ragù.

1. Spanish Tempranillo (Rioja - $18-26, BevMo, Trader Joe's):

• Tempranillo’s savory, leathery notes and balanced acidity pair well with the dish’s depth. Look for Crianza or Reserva styles for added complexity.

Local Availability & Value

All recommended wines are widely available in the United States at Total Wine, Trader Joe’s, BevMo, and local wine shops. Most fall within the $15-30 range, making them accessible for weeknight dinners or special occasions. Use Vinomat to discover new producers, read reviews, and compare prices at nearby retailers, ensuring the perfect match for your meal.

Cooking Tips & Techniques

Perfecting tagliatelle with ragù is all about attention to detail and patience. Here are some expert tips to help you master the homemade tagliatelle recipe:

• Soffritto Matters: Take your time sautéing the onion, carrot, and celery. Low and slow cooking brings out their sweetness and builds a flavorful foundation for your sauce.
• Meat Browning: Brown the ground meats thoroughly. Don’t rush this step—developing a deep sear adds complexity and umami.
• Deglazing: Use a good-quality red wine to deglaze the pan, scraping up any browned bits. This step infuses the sauce with acidity and fruitiness.
• Simmer for Flavor: Allow the ragù to simmer gently. While the recipe provides a quick version (around 20-25 minutes), traditional methods often go 1-2 hours for richer flavor. If time allows, extend your simmer.
• Milk & Balance: The addition of milk creates creaminess and tempers the acidity of tomatoes, resulting in a velvety sauce.
• Pasta Water: Reserve pasta cooking water to adjust sauce consistency. The starch helps bind the sauce to the noodles.
• Al Dente Perfection: Cook tagliatelle pasta just until al dente—firm yet tender. Overcooked pasta can become mushy and won’t hold the sauce as well.
• Parmigiano Finishing: Grate Parmigiano-Reggiano finely for optimal melt and flavor. Sprinkle generously before serving.

Avoid common mistakes like skipping the soffritto or using low-quality meat. Invest in fresh ingredients for best results. For homemade tagliatelle, use "00" flour and fresh eggs for pasta that’s supple and rich.

Serving Suggestions

Presentation transforms tagliatelle with ragù from a simple meal into a memorable dining experience. Here’s how to serve your tagliatelle recipe with style:

• Plating: Use wide, shallow bowls to showcase the pasta and sauce. Twirl tagliatelle into neat nests and spoon ragù generously over the top.
• Garnish: Finish with a shower of finely grated Parmigiano-Reggiano and a crack of fresh black pepper. A sprinkle of chopped parsley adds color and freshness.
• Accompaniments: Serve with warm, crusty Italian bread for sauce mopping and a simple green salad dressed with olive oil and balsamic vinegar. Roasted vegetables—like asparagus or zucchini—make excellent sides.
• Wine Service: Pour your chosen wine slightly cool (55-60°F for reds), using large glasses to capture aromas. Offer a tasting of 2-3 styles for guests to explore pairings.
• Atmosphere: Set the table with candles, linen napkins, and your favorite playlist. Invite conversation about food and wine—the heart of Italian hospitality.

Conclusion

Tagliatelle with ragù is more than a recipe—it’s a celebration of time-honored flavors, shared moments, and the joy of discovering your perfect wine pairing. With its irresistible combination of silky tagliatelle pasta and savory ragù, this dish is sure to become a favorite in your kitchen. Use Vinomat to explore new wine recommendations, connect with local merchants, and take your next dinner to new heights. Whether you’re a seasoned cook or just beginning your food and wine journey, this tagliatelle recipe invites you to savor, share, and explore. Buon appetito!