Tagliatelle Bolognese
Experience the warmth and comfort of authentic Italian cuisine with Tagliatelle Bolognese, a classic recipe that pairs tender ribbons of fresh tagliatelle pasta with a rich, slow-simmered meat sauce. Featuring a savory blend of ground beef and pork, aromatic vegetables, and hints of red wine and creamy milk, this dish captures the depth and complexity of traditional Bolognese flavors. Cooked low and slow for over two hours, the sauce boasts a luscious texture and concentrated taste that perfectly clings to the al dente pasta. Finished with a sprinkle of freshly grated Parmesan, this satisfying meal is a celebration of hearty, home-cooked Italian cooking. Perfect for special dinners or as a comforting weekday treat, Tagliatelle Bolognese is guaranteed to become a favorite. Keywords: Tagliatelle Bolognese recipe, authentic Italian pasta, meat sauce, slow-simmered, traditional Bolognese.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, finely chopped onion
- 1 medium, finely chopped carrot
- 1 medium, finely chopped celery stalk
- 2 minced garlic cloves
- 250 grams ground beef
- 250 grams ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 400 grams canned whole tomatoes
- 1 cup milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams tagliatelle pasta
- for serving grated Parmesan cheese
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
Add the finely chopped onion, carrot, and celery. Sauté for 6-8 minutes until the vegetables are soft.
Add the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavors.
Pour in the red wine and let it simmer until it has reduced by about half.
Add the canned tomatoes, breaking them up with your spoon, along with the milk and the bay leaf.
Season with salt and black pepper, stirring to combine all the ingredients well.
Reduce the heat to low, cover the saucepan, and let the sauce simmer gently for 2 to 2.5 hours, stirring occasionally, until thickened and rich in flavor.
Remove and discard the bay leaf and adjust seasoning to taste.
Towards the end of the sauce cooking time, cook the tagliatelle in a large pot of salted boiling water according to the package instructions until al dente.
Drain the pasta and reserve a small cup of the pasta cooking water.
Combine the cooked tagliatelle with the Bolognese sauce, tossing to coat evenly. Add a splash of the reserved pasta water if necessary to loosen the sauce.
Serve hot, topped with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 44.1 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 752 mg | 58% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
