Tagliatelle Bolognese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
875 kcal
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Course
Main Course
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Cuisine
Italian
Tagliatelle Bolognese
Description
The recipe starts by sautéing pancetta and finely chopped onions, carrots, and celery to create a flavorful soffritto base. Ground beef is browned, and the pan is deglazed with white or red wine to lift browned bits. Simmering the meat sauce in a combination of beef stock, tomato passata, and milk enriches the sauce and softens acidity. The long cooking time develops its classic taste and thick, creamy texture.
Careful seasoning with salt and black pepper balances the flavors. Fresh or dried tagliatelle is cooked separately and served coated with the sauce, finished with Parmigiano Reggiano cheese for a savory note.
Vegetables can be finely chopped by food processor or knife, and the sauce is suitable for making ahead and freezing. Serving with homemade tagliatelle enhances the traditional experience.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 2 carrot finely chopped
- 2 celery finely chopped, stalks
- 1.1 lbs ground beef 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 to taste
- black pepper to taste
- 1.32 lbs tagliatelle (600g) fresh or dried
- parmigiano reggiano to serve
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.
- Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.
- Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.
Notes
- Use a food processor to finely chop vegetables for best sauce texture or chop by hand traditionally.
- Do not use metal utensils to deglaze to avoid pan damage.
- Simmer sauce for at least two hours to develop authentic flavor.
- Make ahead and refrigerate for a couple of days or freeze leftovers for later use.
- Consider homemade tagliatelle to accompany the sauce for a traditional meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 875 kcal
% 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.
User Reviews
Overall Rating
4.9
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