Today, we’re ditching the quick spaghetti and taking the time to do things right. Namur-based chef Guillaume Gersdorff shares his version of ragù: a pork and beef stew that simmers for 24 hours, resulting in tagliatelle al ragù worthy of the finest Italian trattorias.
Recipe: Tagliatelle with Pork and Beef Ragù (serves 6 to 8)
Ingredients
For the ragù:
- 500 g ground beef
- 500 g ground pork (or pork shoulder, or a mixture of pork belly and ground pork)
- 2 yellow onions, finely chopped
- 2 stalks of celery, finely chopped
- 2 carrots, finely chopped
- 2 tablespoons pork fat (lard or bacon fat)
- 250 ml full-bodied red wine
- 700 ml tomato passata
- 200 ml water (adjust as needed depending on the texture)
- Salt, freshly ground black pepper
- (Optional) 1 bay leaf, 1 sprig of rosemary
To serve:
- Fresh tagliatelle
- Grated Parmesan
Preparation
1. Prepare the aromatic base
In a large cast-iron pot, render the pork fat over medium-low heat. Add the onions, carrots, and celery. Sauté for 15 to 20 minutes until the vegetables are tender and lightly browned.
2. Brown the meat and deglaze
Add the beef and pork, break them up, and brown until nicely browned. Then deglaze with red wine and let it reduce until almost dry.
3. Add the liquids and begin slow cooking
Pour in the passata, water, salt, pepper, and herbs if desired. Bring to a simmer, then reduce the heat to low. Let 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 broth. Do not skim off the fat that rises to the surface: it is what concentrates the flavors.
5. Cook the tagliatelle and assemble
Cook the fresh tagliatelle until al dente. Toss it directly with the sauce, adding a little of the pasta cooking water to help the sauce coat the pasta evenly. Serve immediately, with freshly grated Parmesan and a drizzle of extra virgin olive oil.
💡 Chef’s Tip
“The ragù tastes even better the next day. Cooking it overnight in the oven at 100 °C, with the pot half-covered, provides gentle heat without the risk of burning. The real secret? Time.”
