Tagliatelle alla Bolognese

Name: Tagliatelle alla Bolognese
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Ground Beef, 15–20% fat; 100g Pancetta, finely diced; 1 Onion, finely chopped; 1 Carrots, finely chopped; 1 stalk of Celery, finely chopped; 2 tbsp Tomato Paste; 120ml Dry White Wine; 200ml Whole Milk; 250ml Beef Broth, warmed, as needed; 30g Unsalted Butter; 1 tbsp Extra Virgin Olive Oil; 400g Fresh Tagliatelle; 60g Parmesan Cheese, finely grated

This classic Tagliatelle alla Bolognese is a slow-simmered, richly flavored meat sauce clinging to fresh ribbons of pasta — comforting, savory, and deeply satisfying. Aromatic soffritto, lean beef and pancetta meld with wine, milk and a long, gentle simmer to create a silky, complex ragù perfect for a cozy dinner. Finish with freshly grated Parmesan for a luxurious, authentic touch.

This classic Tagliatelle alla Bolognese is a slow-simmered, richly flavored meat sauce clinging to fresh ribbons of pasta — comfor... Show more

Traditional Italian Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

1 hr50 min

Price

2,24 €

Calories

933 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the ingredients

Finely dice the Pancetta, then give the Onion, Carrots, and Celery a quick rinse if needed, dry them well, peel the onion and carrots, trim the celery, and chop everything into small, even pieces. Finely grate the Parmesan Cheese and keep it aside for the finish.

Build the ragù

Set a large deep pan over medium heat and melt the Unsalted Butter with the Extra Virgin Olive Oil. Add the pancetta and cook for 3-4 minutes, stirring often, until it starts to render and turn lightly golden. Stir in the chopped onion, carrots, and celery, then cook for 8-10 minutes until the vegetables are very soft and sweet. Add the Ground Beef, breaking it up with a spoon, and cook until no pink remains and the meat has picked up some browning.

Deglaze with wine

Stir in the Tomato Paste and cook it for 1 minute so it darkens slightly and loses its raw edge. Pour in the Dry White Wine, scrape the bottom of the pan well, and let it bubble for 2 minutes until the sharp alcohol smell cooks off and the liquid is mostly reduced.

Simmer the ragù

Pour in the Whole Milk and stir until it disappears into the meat and the sauce looks creamy. Add a little of the warmed Beef Broth and keep the sauce at the gentlest simmer for 1 hour, stirring occasionally and adding more broth only if the pan starts to look dry. The ragù should end up thick, glossy, and rich enough to coat the pasta.

Cook the tagliatelle

When the ragù is almost ready, bring a large pot of water to a boil and cook the Fresh Tagliatelle for 2-3 minutes, just until tender with a little bite. Taste early, because fresh pasta turns from perfect to overdone very quickly.

Drain the pasta

Drain the tagliatelle well, saving a small splash of the cooking water in case you want to loosen the sauce at the end.

Toss and serve

Add the drained tagliatelle to the ragù and toss gently until every ribbon is coated. If the sauce feels too thick, loosen it with a spoonful of the reserved pasta water, then finish with the grated Parmesan and serve right away.