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When it comes to Italian comfort food, I LOVE a Tagliatelle alla Bolognese.
This is a traditional recipe from Bologna that is all about slow cooking.
I personally love a wide noodle and I tend to gravitate towards pasta dishes like this one at restaurants.
Jump to Recipe
Why You’ll Love This Recipe
- This recipe is all about real Italian flavours that will make you taste every single ingredient.
- A rich, meaty sauce that’s perfect for a quiet family dinner or a little something special when you want to treat yourself.
- While tagliatelle is the OG choice, this sauce works just as well with your favourite pasta!
The Story Behind Tagliatelle alla Bolognese
Tagliatelle alla Bolognese comes straight from Emilia-Romagna, where food is basically a love language. (It also houses one of my favourite F1 tracks).
Unlike the tomato-packed sauces you might’ve tried, this one is all about slow cooking and bringing out deep, rich flavours with just a handful of simple ingredients.
Fresh egg tagliatelle is a match made in heaven for this sauce, it just soaks it all up perfectly. As someone who prefers a wider noodle, it is absolutely perfect!
Ingredients
For the Bolognese Sauce:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef (80% lean)
- 1/2 lb ground pork (or Italian sausage, casings removed)
- 1 cup whole milk
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes or tomato passata
- 1/4 cup tomato paste
- 1/2 tsp nutmeg
- Salt and pepper, to taste
- 1/2 cup chicken or beef broth (optional, for consistency)
For the Pasta:
- 12 oz fresh tagliatelle or dried tagliatelle pasta
- Salt for pasta water
To Serve:
- Freshly grated Parmesan cheese
- Fresh parsley or basil, chopped (optional)
Instructions
1. Prepare the Bolognese Sauce:
- Heat olive oil and butter in a large heavy-bottomed pot over medium heat.
- Add onion, carrot, celery, and garlic. Sauté until vegetables are soft and fragrant, about 5-7 minutes.
- Increase heat to medium-high and add ground beef and pork. Cook until browned, breaking up any large chunks with a wooden spoon.
- Stir in milk and simmer gently until absorbed, about 10 minutes.
- Add white wine and cook until reduced by half, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, nutmeg, and a generous pinch of salt and pepper.
- Reduce heat to low, cover partially, and let the sauce simmer for 2-3 hours, stirring occasionally. Add broth if the sauce becomes too thick.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook tagliatelle according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining.
3. Combine and Serve:
- Toss the cooked tagliatelle with the Bolognese sauce in the pot, adding reserved pasta water if needed to loosen the sauce.
- Serve immediately, topped with freshly grated Parmesan cheese and a sprinkle of parsley or basil if desired.
Tagliatelle alla Bolognese
Equipment
- Pan
- Pot
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 80% lean
- 1/2 lb ground pork or Italian sausage, casings removed
- 1 cup whole milk
- 1/2 cup dry white wine
- 1 can 14 oz crushed tomatoes or tomato passata
- 1/4 cup tomato paste
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1/2 cup chicken or beef broth optional, for consistency
- 12 oz fresh tagliatelle or dried tagliatelle pasta
- Salt for pasta water
- Freshly grated Parmesan cheese
- Fresh parsley or basil chopped (optional)
Instructions
- In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Once hot, add the chopped onion, carrot, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
- Increase the heat to medium-high and add 1 lb ground beef and 1/2 lb ground pork (or Italian sausage). Cook, breaking up the meat into small pieces, until browned. This should take about 8-10 minutes.
- Stir in 1 cup of whole milk and let it simmer gently for about 10 minutes, until the milk is mostly absorbed by the meat and vegetables.
- Pour in 1/2 cup of dry white wine and cook for 5 minutes, allowing the wine to reduce by half. Then, stir in 1 can (14 oz) of crushed tomatoes, 1/4 cup of tomato paste, and 1/2 tsp of nutmeg. Season with salt and pepper to taste. Reduce the heat to low, partially cover the pot, and let the sauce simmer for 2-3 hours, stirring occasionally.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 oz of tagliatelle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Add the cooked tagliatelle to the Bolognese sauce, tossing everything together. If needed, add a bit of the reserved pasta water to loosen the sauce. Serve the pasta topped with freshly grated Parmesan cheese and, if desired, a sprinkle of chopped fresh parsley or basil. Enjoy!
Tips for Success
Fresh egg tagliatelle is a must! It soaks up the sauce perfectly.
Patience is key to this recipe! Let the sauce cook slowly so the flavours can come together and really shine.
The better the meat, tomatoes, and veggies, the better your sauce will taste!
Variations to Try
For a little extra flavor, sauté some pancetta or bacon with your veggies. It takes it to the next level!
If you like a bit of heat, (like me) toss in a pinch of red pepper flakes.
No meat? No problem! Try swapping the meat with finely chopped mushrooms, lentils, or plant-based meat for a tasty twist.
Pairing Suggestions
Tagliatelle alla Bolognese loves a good, bold red wine like Chianti or Barbera.
If you’re skipping the wine, refreshing sparkling water with a squeeze of lemon is a perfect match.
And don’t forget—serve it with a fresh green salad and warm garlic bread for a full-on Italian feast!