Recipes · Italian · Pasta
Tagliatelle al Ragù alla Bolognese
One serving has 842 kcal and 44 g protein, and at least a fifth of a woman's daily need of cobalamin (120%), thiamin (106%), zinc (88%), phosphorus (82%), riboflavin (80%) and niacin (75%). Ready in 105 minutes.
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- Preparation: 15 min
- Cooking: 90 min
- Makes: 1 serving (411 g)
- Difficulty: Medium
- Diets: High protein
- Contains: alcohol, beef, celery, dairy, egg, gluten, pork, sulphite
Ingredients
- 110 g Pasta, fresh egg
- 90 g Beef, ground, 85% lean, raw
- 40 g Pork, ground, raw
- 30 g Onions, raw
- 20 g Carrots, raw
- 20 g Celery, raw
- 15 g Tomato paste
- 30 g Wine, red
- 30 g Milk, whole
- 10 g Olive oil
- 15 g Parmesan cheese
- 1 g Salt
- 0.2 g Black pepper
Method
- Finely chop the onion, carrot and celery and cook them in the olive oil over medium-low heat for 8-10 minutes until soft.
- Add the beef and pork and cook, breaking up any lumps, until well browned and no pink remains (internal temperature at least 74 °C/165 °F).
- Stir in the tomato paste and red wine and let it bubble for 2 minutes to cook off the raw wine smell.
- Add the milk and enough water to just cover, season with the salt and pepper, then part-cover and simmer very gently for 1.5-2 hours, stirring occasionally and topping up with a little water if it dries out, until deeply savory and thick.
- Cook the fresh tagliatelle in plenty of boiling salted water for 2-3 minutes until just tender, then drain.
- Toss the pasta with a couple of spoonfuls of the ragù to coat, plate up with more ragù on top, and finish with the grated parmesan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 842 kcal | 40% |
| Carbohydrates | 71.2 g | |
| Water | 249 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 43.6 g | 91% |
| Tryptophan | 0.42 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.9 g | |
| Leucine | 3.4 g | |
| Lysine | 2.9 g | |
| Methionine | 0.98 g | |
| Cystine | 0.67 g | |
| Phenylalanine | 1.9 g | |
| Tyrosine | 1.4 g | |
| Valine | 2.2 g | |
| Histidine | 1.3 g | |
| Fat | 39.4 g | |
| Monounsaturated | 18.6 g | |
| Polyunsaturated | 3.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 12.9 g | |
| Trans-Fats | 0.77 g | |
| Cholesterol | 184 mg | |
| Calcium | 278 mg | 28% |
| Copper | 0.43 mg | 48% |
| Iron | 6.9 mg | 38% |
| Magnesium | 102 mg | 33% |
| Manganese | 0.82 mg | 46% |
| Phosphorus | 573 mg | 82% |
| Potassium | 983 mg | 21% |
| Selenium | 29.7 µg | 54% |
| Sodium | 728 mg | |
| Zinc | 7 mg | 88% |
| Thiamin (vitamin B1) | 1.2 mg | 106% |
| Riboflavin (vitamin B2) | 0.88 mg | 80% |
| Niacin (vitamin B3) | 10.5 mg | 75% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 34% |
| Pyridoxine (vitamin B6) | 0.72 mg | 55% |
| Folate (vitamin B9) | 222 µg | 56% |
| Cobalamin (vitamin B12) | 2.9 µg | 120% |
| Choline | 74 mg | 17% |
| Vitamin A | 248 µg | 35% |
| Vitamin C | 7.6 mg | 10% |
| Vitamin D (D2 + D3) | 20.9 IU | 3% |
| Vitamin E | 2.5 mg | 17% |
| Vitamin K | 18.3 µg | 20% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.9 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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