Beef Bolognese Tagliatelle (Printable View)
Slow-cooked beef sauce melded with aromatic vegetables served over delicate tagliatelle pasta.
# Ingredient List:
→ Meat & Dairy
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 garlic cloves, minced
06 - 1.1 lb ground beef (80% lean)
07 - 1/3 cup plus 1 tablespoon whole milk
08 - 1.7 oz grated Parmesan cheese, plus extra for serving
→ Liquids
09 - 1/2 cup dry white wine
10 - 28 oz canned whole tomatoes, hand-crushed
11 - 2 tablespoons tomato paste
12 - 10.5 oz dried tagliatelle
→ Herbs & Seasonings
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more for pasta water
17 - Pinch of nutmeg (optional)
18 - Fresh basil or parsley, chopped, for garnish
# How to Prepare:
01 - Heat olive oil in a large heavy-bottomed pan over medium heat. Add onion, carrot, celery, and garlic. Cook for 7 to 8 minutes until vegetables soften without browning.
02 - Increase heat to medium-high, add ground beef, and cook until browned, breaking up the meat constantly with a spoon.
03 - Stir in tomato paste and cook for 2 minutes to deepen flavor.
04 - Pour in white wine and scrape bottom of pan to loosen browned bits. Simmer until the wine reduces by half, approximately 3 minutes.
05 - Stir in crushed tomatoes, oregano, bay leaf, black pepper, and salt. Reduce heat to low for a gentle simmer.
06 - Partially cover and cook for 1 hour, stirring occasionally. Add small amounts of water if sauce becomes too thick.
07 - Stir in milk and nutmeg if using. Simmer uncovered for 15 minutes. Adjust seasoning to taste and remove bay leaf.
08 - Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
09 - Drain pasta and add it to the sauce. Toss gently to coat, adding reserved pasta water as needed to achieve a silky consistency.
10 - Plate immediately, garnishing with grated Parmesan and chopped fresh basil or parsley.
# Expert Suggestions:
01 -
- This sauce develops deep, mouthwatering flavors that taste like they've been slow-cooked for hours even though it's manageable and friendly for weeknights
- The silky tagliatelle perfectly soaks up every bit of that meaty goodness, making every bite a little celebration of Italy
02 -
- Don't rush the simmer; the slow cook is what brings the sauce to life with complex flavors
- Adding the milk towards the end softens acidity and makes the sauce silkier—this little detail changed how I make Bolognese forever
03 -
- Using fresh grated Parmesan rather than pre-grated makes a huge difference in flavor and texture
- Don't skip stirring occasionally during the long simmer; it prevents sticking and concentrates flavors evenly