Tagliatelle Bolognese is one of those dishes that instantly makes you feel at home. With wide, flat ribbons of pasta coated in a rich, slow-cooked meat sauce, every bite delivers a perfect balance of flavors. This recipe brings a traditional Italian favorite to your kitchen, giving you a hearty, satisfying meal that works beautifully for family dinners or special occasions. By making your own Bolognese from scratch, you get a depth of taste that store-bought sauces simply cannot match.
Why We Love This Tagliatelle Bolognese Recipe
There is something comforting and timeless about Tagliatelle Bolognese. The slow-cooked sauce is packed with tender meat, aromatic vegetables, and a touch of milk that softens the acidity of the tomatoes. Every ingredient plays a role, from the sweetness of the carrots to the rich, savory flavor of the beef and bacon. Unlike rushed pasta dishes, this Bolognese develops layers of flavor over time, rewarding your patience with a sauce that is thick, flavorful, and deeply satisfying.
The combination of homemade sauce and fresh pasta creates a dish that feels luxurious yet approachable. It’s also versatile: you can serve it with different types of pasta or even use it in lasagna for a new twist. Most importantly, it’s a recipe that brings people together, perfect for a family meal or a gathering with friends. Cooking this Bolognese allows you to connect with classic Italian cuisine while creating memories around the dinner table.
Ingredients for Tagliatelle Bolognese
To create the perfect Tagliatelle Bolognese, you will need a combination of fresh vegetables, quality meat, and flavorful seasonings. Each ingredient contributes to the richness and depth of the sauce. Here’s a detailed list:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 16 ounces ground beef
- 4 ounces finely diced bacon or pancetta
- 1 cup dry red wine
- 1 28-ounce can San Marzano tomatoes, undrained
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Pinch of ground nutmeg
- 1 cup whole milk
- 16 ounces tagliatelle pasta
- ¼ cup chopped Italian parsley, for garnish
- Parmesan cheese, freshly grated, for garnish
How to Make Tagliatelle Bolognese
Creating Tagliatelle Bolognese is a process that rewards careful attention and patience. Each step layers flavor, resulting in a sauce that is thick, rich, and full of complexity. Here’s a simple guide to making this classic dish:
Start by heating olive oil in a large Dutch oven or pot over medium-high heat. Once the oil shimmers, add diced onion, celery, and carrots. Stir well to coat the vegetables in oil, and cook for 8 to 10 minutes, stirring occasionally, until they have softened and begun to release their natural sweetness.
Next, add the ground beef and diced bacon. Stir continuously, breaking up any large chunks of meat. Cook for another 8 to 10 minutes until the beef is fully browned. The bacon will render its fat, adding extra richness and flavor to the mixture.
Once the meat is browned, pour in the dry red wine. Allow it to simmer for about 2 minutes while scraping the bottom of the pot with a wooden spoon. This step lifts all the flavorful browned bits, which add depth to your sauce.
Prepare the tomatoes by placing the whole can in a large zip-top bag. Seal the bag and crush the tomatoes by hand before pouring them into the pot, along with any liquid. Add tomato paste, salt, pepper, thyme, and a pinch of nutmeg. Stir to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the sauce simmer uncovered for 1½ hours. Stir occasionally to ensure nothing sticks to the bottom, and allow the flavors to meld slowly.
After the initial simmer, add the whole milk. Continue to cook for 30 to 45 minutes, stirring occasionally, until the milk has been fully absorbed and the sauce is thick and creamy. This slow-cooking process ensures every element contributes to a harmonious sauce.
While the sauce is finishing, cook the tagliatelle according to package directions until al dente. Drain and reserve a small amount of pasta water in case you need to loosen the sauce slightly.
Finally, toss the cooked tagliatelle with the Bolognese sauce until every ribbon is well coated. Serve immediately, garnished with chopped Italian parsley and freshly grated Parmesan cheese. The result is a bowl of pasta that is comforting, flavorful, and visually inviting.
How to Serve Tagliatelle Bolognese
Serving Tagliatelle Bolognese is as important as cooking it. Presenting it well elevates the entire dining experience. Start by twirling the pasta into neat nests on each plate. This gives the dish a professional, appealing look. Ladle generous portions of sauce over the pasta, ensuring each bite has a balance of meat, vegetables, and sauce.
Garnish with freshly chopped Italian parsley for a pop of color and fresh flavor. Sprinkle a layer of freshly grated Parmesan cheese for added richness and an aromatic finish. Pair with a side of crusty bread to soak up any remaining sauce, or serve alongside a simple green salad to balance the richness. This classic presentation not only makes the dish visually inviting but also enhances the overall taste experience.
Expert Tips for Tagliatelle Bolognese
To make your Tagliatelle Bolognese stand out, follow these expert tips:
- Use quality ingredients – Fresh vegetables and high-quality meat create the foundation for a flavorful sauce. San Marzano tomatoes provide a naturally sweet, rich flavor that canned tomatoes may lack.
- Cook slowly – Patience is key. Allowing the sauce to simmer for several hours develops deep, complex flavors that cannot be rushed.
- Don’t skip the milk – Adding milk softens the acidity of the tomatoes and gives the sauce a creamy, velvety texture.
- Crush tomatoes by hand – This technique ensures pieces remain slightly chunky, giving your sauce a rustic texture.
- Adjust seasoning gradually – Taste periodically and adjust salt, pepper, and herbs to maintain a well-balanced flavor profile.
With these tips, your Tagliatelle Bolognese will have the perfect consistency, rich flavor, and authentic taste reminiscent of Italian kitchens.
How to Store Tagliatelle Bolognese
Storing your Tagliatelle Bolognese properly allows you to enjoy it later without sacrificing taste or texture. Transfer the cooled sauce to an airtight container and refrigerate for up to four days. When ready to serve, reheat gently on the stovetop over low heat, stirring occasionally.
If you want to store for longer, Bolognese freezes beautifully. Place the sauce in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Cooked pasta is best stored separately, as it can become mushy when frozen. Combine freshly cooked pasta with the reheated sauce for a meal that tastes just like freshly made.
Variations of Tagliatelle Bolognese
While the classic Tagliatelle Bolognese is delicious on its own, there are several variations you can explore. For a lighter version, substitute half of the ground beef with ground turkey or chicken. This reduces the richness while keeping the sauce hearty.
You can also experiment with vegetables. Adding mushrooms, bell peppers, or zucchini introduces new flavors and textures. For a touch of Italian flair, include fresh herbs such as basil or oregano towards the end of cooking.
If you prefer a vegetarian version, replace the meat with lentils or a combination of mushrooms and plant-based protein. Simmer with the same aromatic vegetables, tomato, and milk mixture to create a rich, satisfying sauce.
These variations allow you to customize the recipe based on dietary needs, preferences, or seasonal ingredients without losing the essence of a comforting, hearty Bolognese sauce.
Frequently Asked Questions about Tagliatelle Bolognese
What is the best pasta for Bolognese?
Tagliatelle is traditional because its wide, flat ribbons hold the rich sauce well. You can also use fettuccine or pappardelle.
Can I make Bolognese ahead of time?
Yes, the sauce can be made a day or two in advance. In fact, flavors often improve after resting in the refrigerator overnight.
How do I thicken Bolognese sauce?
Simmer the sauce uncovered for an extended period. You can also mash some of the tomatoes gently with a spoon to thicken naturally.
Can I freeze Bolognese sauce?
Absolutely. Cool the sauce, store in an airtight container, and freeze for up to three months. Reheat slowly before serving.
Is milk necessary in Bolognese?
Milk helps soften acidity and gives the sauce a creamy texture. You can use whole milk or even a plant-based alternative if preferred.
How long does Bolognese need to simmer?
For the richest flavor, simmer for at least 2 hours. Some cooks prefer 3 to 4 hours on low heat for deeper complexity.
Can I use canned vegetables instead of fresh?
Fresh vegetables are ideal for flavor and texture, but in a pinch, canned or frozen vegetables can be used, though the sauce may be slightly less vibrant.
Tagliatelle Bolognese
Equipment
- Large Dutch oven or pot
- Wooden Spoon
Ingredients
- 2 Tbsp. olive oil
- 1 large yellow onion (diced)
- 2 stalks celery (diced)
- 2 large carrots (peeled and diced)
- 16 oz. ground beef
- 4 oz. bacon or pancetta (finely diced)
- 1 cup dry red wine
- 1 28-oz. can San Marzano tomatoes (undrained)
- 3 Tbsp. tomato paste
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. dried thyme
- a pinch ground nutmeg
- 1 cup whole milk
- 16 oz. tagliatelle pasta
- ¼ cup chopped Italian parsley (for garnish)
- Parmesan cheese (freshly grated, for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, celery, and carrots; cook for 8-10 minutes until softened.
- Add ground beef and diced bacon, stirring to break up the meat. Cook until fully browned, about 8-10 minutes.
- Pour in dry red wine and simmer for 2 minutes, scraping the bottom of the pot to lift browned bits.
- Crush the San Marzano tomatoes by hand and add to the pot with their liquid, along with tomato paste, salt, pepper, thyme, and nutmeg. Stir well.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1½ hours, stirring occasionally.
- Add whole milk and continue to simmer for another 30-45 minutes until the sauce is thick and creamy.
- Cook tagliatelle according to package directions until al dente. Drain, reserving some pasta water.
- Toss cooked tagliatelle with Bolognese sauce until well coated. Serve immediately, garnished with parsley and Parmesan cheese.
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