Tagliatelle Bolognese
A comforting dish featuring wide ribbons of pasta coated in a rich, slow-cooked meat sauce, perfect for family dinners or special occasions.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop.