For World Pasta Day, we’re ditching the spaghetti express and taking the time to do things right. Namur chef Guillaume Gersdorff shares his version of ragù: a pork and beef stew that cooks for 24 hours for tagliatelle al ragù worthy of the great Italian trattorias.
Recipe: Tagliatelle al ragù with pork and beef (serves 6 to 8)
Ingredients
For the ragù :
- 500 g ground beef
- 500 g minced pork (or shoulder, or mixed brisket + minced pork)
- 2 yellow onions, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, finely chopped
- 2 tbsp. pork fat (lard or bacon fat)
- 250 ml full-bodied red wine
- 700 ml tomato passata
- 200 ml water (adjust according to texture)
- Salt, freshly ground black pepper
- (Optional) 1 bay leaf, 1 rosemary sprig
To serve:
- Fresh tagliatelle
- Grated Parmesan cheese
Preparation
1. Prepare the aromatic base
In a large cast-iron casserole, melt pork fat over medium-low heat. Add onions, carrots and celery. Sweat for 15-20 minutes, until vegetables are melted and lightly browned.
2. Brown meats and deglaze
Add beef and pork, crumble and brown until nicely colored. Deglaze with red wine and reduce until almost dry.
3. Add liquids and start slow cooking
Pour in passata, water, salt, pepper and herbs if desired. Bring to a simmer, then reduce heat to minimum. Simmer uncovered for a few hours, then partially cover.
4. Cook for 24 hours over very low heat.
Continue cooking over very low heat for 24 hours, stirring occasionally. If necessary, add a little water or stock. The fat that rises to the surface cannot be removed: it concentrates the flavors.
5. Cook tagliatelle and assemble
Cook fresh tagliatelle al dente. Mix directly with the sauce, adding a little cooking water to bind well. Serve immediately, with freshly grated Parmesan and a drizzle of raw olive oil.
💡 Chef’s tip
“The ragù is even better the next day. Overnight cooking in the oven at 100°C, casserole dish half-covered, provides gentle heat without the risk of sticking. The real secret? Time. “
