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4.9 from 162 votes

Tagliatelle Bolognese

Looking for a traditional bolognese sauce from Italy? Look no further; this authentic tagliatelle bolognese recipe is the official version commonly served in restaurants and homes in Bologna.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 6
Calories: 875 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoon extra virgin olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1.1 lbs ground beef mince (500g)
  • 0.45 lbs pancetta (200g)
  • 5 fl oz white wine (150ml) or red wine
  • 8.5 fl oz milk (250ml)
  • 8.5 fl oz beef stock (250ml)
  • 14 oz passata (400g) or canned chopped tomatoes
  • salt and pepper to taste
  • 1.32 lbs tagliatelle (600g) fresh or dried
  • parmigiano reggiano to serve

Instructions

    Cup of Yum
  1. In a deep sauté pan over medium heat, add a little olive oil and fry the pancetta for 3 to 4 minutes. Add chopped vegetables and continue to sauté for 6 to 8 minutes, until softened. If necessary add a bit more olive oil.
  2. Add ground beef and cook for 4 to 5 minutes while occasionally mixing until the beef has browned. If there are any big lumps, you can break them up with a spatula or wooden spoon.
  3. Turn up the heat to high and deglaze the pan by adding the wine and scraping any brown bits stuck to the bottom with a spatula or wooden spoon. Once the alcohol has evaporated, mix in the stock and tomato passata.
  4. Bring to a light simmer and turn the heat low. Partially cover the pan with a lid and lightly simmer for at least 1 ½ hours while stirring occasionally. Add more stock if necessary. Season with salt and pepper. Stir in the milk and simmer for an additional 30 minutes.
  5. Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.
  6. If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.
  7. Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.
  8. Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

Notes

  • I use a food processor to chop the vegetables as they should be quite finely chopped. However, the traditional way is to chop them with a knife.
  • Don't deglaze the pan with metal utensils, as you don't want to scratch the bottom of the pan.
  • The longer you cook this sauce the richer it will be. The least amount of time to get close to the authentic flavour is 2 hours.
  • You can make bolognese ahead of time and keep in the fridge for a couple of days. It also freezes well. I often make more than I need and then freeze the surplus for another day.
  • I use a food processor to chop the vegetables as they should be quite finely chopped. However, the traditional way is to chop them with a knife.
  • Don't deglaze the pan with metal utensils, as you don't want to scratch the bottom of the pan.
  • Why not serve this iconic Bolognese with homemade tagliatelle to make it even more delicious!

Nutrition Information

Calories 875kcal (44%) Carbohydrates 84g (28%) Protein 36g (72%) Fat 43g (66%) Saturated Fat 14g (70%) Polyunsaturated Fat 5g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 171mg (57%) Sodium 438mg (18%) Potassium 1073mg (31%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3885IU (78%) Vitamin C 10mg (11%) Calcium 133mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 875

% Daily Value*

Calories 875kcal 44%
Carbohydrates 84g 28%
Protein 36g 72%
Fat 43g 66%
Saturated Fat 14g 70%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 171mg 57%
Sodium 438mg 18%
Potassium 1073mg 23%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3885IU 78%
Vitamin C 10mg 11%
Calcium 133mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.