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Tagliatelle al ragù
Melt the pancetta in the oil over low heat until the fat runs. Add carrot, celery and onion and cook gently until soft and sweet, without colour.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tagliatelle al ragù take?
3 hr 25 min all in — 25 min prep, 3 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Pancetta → Unsmoked streaky bacon. Smoke changes the sauce. Use it only if pancetta is impossible.
Any tips from this recipe?
Make it the day before. It is better, and the fat is easier to judge cold. If you can only find dried pasta, dried egg tagliatelle or pappardelle are closer than spaghetti.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.