Pasta with Bolognese Ragù

For a richer sauce, you can use beef broth instead of water, and you can also simmer pancetta rind with the meat. At the beginning, after sautéing the vegetables and onion, you can add chopped Italian fresh sausage, removed from its casing, called salsiccia. This will add another layer of flavor to the ragù. Bolognese ragù must be cooked slowly and over very low heat. Only then will the collagen in the beef thoroughly break down, and the sauce will gain its richness. Instead of dried pasta, you can use 110 g of fresh tagliatelle and 200 g of ragù per serving. Fresh pasta cooks for a shorter time than dried pasta.