Tagliatelle al Ragu

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I was in Bologna over the summer and we went to Diana's restaurant there. I understand that is one of Mario's favorite restaurants and the Ragu was outstanding there. So I just made this recipe for dinner tonight and it came out PERFECT! It was a little scary when it looked like I was poaching the meat in milk... but 2 hours later.. it was outstanding. Thanks Mario! David

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I made this by the recipe except with less butter and oil as several suggested. I've never liked the tomatoey, herby stuff that most Americans called spaghetti sauce so I was looking for something different. This was very different, just not all that good, especially considering all of the time and money that went into it. I did not get the velvetness some reviewer remarked on either. I would not make this again.

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I read the reviews of this recipie before beginning which were very helpful. This sauce takes a LONG time to cook but be patient and don't rush it and you will find yourself with a rich and luxurious sauce. I did reduce the amount of oil and butter in the begining and I don't think it changed anything. It takes a long time to cook your veg in the oils but it takes time to break down your veg so it incorporates into the sauce. The milk also takes time to reduce down but it does work. The sauce is very thick when you are done and I did add a little water after the tomato past was added but this sauce is so worth trying and making. You will get a sense of accomplishment when done. Ragus take time and there are many complex layers of flavor that cannot be rushed. Take your time and enjoy making this sauce.

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i thought that this would be greasy, but it wasn't.
all i added was salt to taste.
i get tired of tomato sauces for pasta.
this was great.

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I just got back from Bologna, and wanted to duplicate the incredible meal I had at a simple sidewalk trattoria. No, Mario's version wasn't actually horrible, but nothing like the real thing, and very disappointing considering the amount of butter, oil, and meat he calls for. Not much bang for the amount of fat, and it was excessively greasy! Also, it says it serves 4, but I would say 10 would be more accurate. Imagine 3 pounds of meat and a stick of butter serving 4 people! Maybe 4 lions. Also worth mentioning that the Italians use minced lean meats, not the typical fatty ground meats you find here, so maybe it isn't all Mario's fault...but he should have specified lean beef, minced not ground. One final criticism.....the recipe mentions no garlic or spices and only 1/2 cup tomato paste. Trust me...it was necessary to add some garlic, oregano, nutmeg, and quite a bit more tomato sauce just to turn it into a mediocre sauce.

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I LOVE THIS SAUCE, it does take some time, freezes great, make several batches and have on hand!!!

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This sauce was terrible. I only hope there was a typo in the ingredients. I read all reviews before making it, but followed recipe exactly anyway. It is swimming in grease and does not need all that butter and oil, especially with 1 lb. of ground pork. I used 1 lb. pork, 1/2 lb. veal and 1 lb. grouind chuck. That was what I had. I made it a day before we ate it and should have degreased it before heating. I tasted it and added some salt, fresh grated nutmeg and about 1 c. of marinara sauce I had left over. Anything to try to balance the grease!!!
My husband ate it but did not say anything. He always raves about my dishes. He especially loves Bolognese sauce, too.

My favorite is still Marcella Hazan's Meat Sauce, Bolognese Style from her Classic Italian Cookbook., p. 127.

Forgive me Mario, I am not indicting you as a Chef, but want to spare future cooks from wasting money on the ingredients for this dish.

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This was fablulous and I will make it again, but be forwarned this is not the familiar Italian/American tomato sauce with meat. This sauce is all about meat and fat (oil, butter, meat drippings. Utimately, the fat provides the primary source of moisture for the thick meat mixture and the pasta. You will barely notice tomato. I understood what I was getting into ... be sure you do too!

Next time I will begin with less butter/oil in the pan. You can't carmelize veggies when they are swimming in a cup of fat. They just simmer. (I sauteed a few more onions and carrots in a side pan to get that richness back into the sauce. I recommend starting with a few Tbs fat, then adding the remaining fat when all the veg browning is complete.

After reading many bolognese recipes (including other Mario recipes, I decided to add a few flavors. A couple cloves of garlic near the end of the veg saute, a touch of fresh thyme and crushed red pepper added at the simmer. I also added a bit of freshly ground cinnamon and nutmeg. May sound odd, but it's fantastic and other recipes do this. (Again, this isn't a tomato sauce. It's something completely different.

The written recipe is vague about burner temperatures, covered vs uncovered. You'll need a fairly high heat to cook off the milk, especially with all that fat in the pan. I kept the pan partially covered during the long simmer at the end. You may need to occasionally add water if the meat mixture gets too dry during the long simmer (other recipes tell you this.

I used my favorite very wide, very deep stainless steel sautee pan. I think it would be difficult with a narrower, taller pot.

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We were having guests over for dinner and wanted to make something different - yet still Italian. This was very easy to make and was a great hit!

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This is authentic Tagliatelle Bolognese. It was RIGHT ON, my fiance and I could not BELIEVE how well it turned out! I ate this everyday while I was in Bologna, and never thought I'd be able to recreate it at home! But I can! As an avid seeker of authentic Italian food, and frequent visitor to Italy, this recipe will remain in my arsenal FOREVER! THANKS MARIO!!!