Tagliatelle alla Bolognese is a hearty, satisfying classic that many people love.
A slow-cooked Bolognese made with beef, pork and pancetta combined with perfectly cooked tagliatelle is pure comfort food.
Bolognese sauce has many variations around the world and even between families in Italy. Traditionally in Italy, Bolognese is served with tagliatelle rather than spaghetti—tagliatelle are flat ribbons of pasta about 6 mm wide and they hold the sauce beautifully.
The recipe always starts with a finely chopped onion, carrot and celery sautéed in olive oil and butter to create a soffritto. The meats are then added and browned, the pan is deglazed with wine, and stock and tomato paste are added. The sauce simmers slowly until rich and concentrated. Some cooks also add a splash of milk to mellow the acidity.
Table of Contents
Why you’ll love this recipe
- Deep, comforting flavor: long, gentle simmering concentrates the meat and tomato into a rich sauce.
- Perfect texture: flat tagliatelle capture the sauce and distribute flavor with every bite.
- Make‑ahead friendly: the sauce develops even more flavor after resting and freezes well for future meals.
For full ingredient quantities and printable instructions, see the recipe card below in the Tagliatelle alla Bolognese Recipe section.
Ingredients
The following ingredients combine to form an authentic, flavorful Bolognese. Small quantities matter: each element adds balance and depth.
- Pasta: Fresh tagliatelle or high-quality dried tagliatelle.
- Olive oil: Extra virgin for best flavor.
- Butter: Adds silkiness to the soffritto.
- Soffritto: Finely chopped onion, carrot and celery.
- Pancetta or bacon: Adds savory, porky depth.
- Ground meats: A mix of beef and pork with some fat for flavor.
- Dry white wine: Adds acidity and aroma; alcohol cooks off.
- Beef stock: Homemade or good-quality store-bought.
- Tomato paste: Concentrated tomato flavor—use paste, not purée.
- Nutmeg: A small grating of fresh nutmeg brightens the sauce.
- Salt & pepper: To taste.
- Parmigiano Reggiano: Freshly grated for serving.
Variations
- Use small pieces of beef chuck or pork belly in place of some ground meat. They will break down during long cooking and enrich the sauce.
- Replace part or all of the beef stock with ½ cup whole milk if you prefer a creamier, milder tomato flavor—some Italian cooks do this to soften acidity.
Instructions
Prepare all vegetables and pancetta first, then follow these steps for the best result.
Heat oil and butter in a shallow casserole or large skillet over medium-low heat. Add onion, carrot, celery and pancetta. Fry gently until softened and lightly golden.
With your hands, crumble the ground beef and pork into the pan. Break up any lumps with a wooden spoon. Fry until the meat has lost most of its moisture and begins to brown.
Pour in the dry white wine and allow it to evaporate completely, scraping the pan to lift any browned bits.
Stir in beef stock, tomato paste, a pinch of freshly grated nutmeg, salt and pepper. Bring to a gentle simmer.
Reduce heat to very low, cover and simmer for about 2 hours. Stir occasionally and add a splash of water or stock if the sauce becomes too dry. The sauce should barely bubble, not boil.
When the sauce is ready, cook the tagliatelle in plenty of boiling salted water according to package instructions (fresh pasta typically takes 1–3 minutes). Reserve a cup of cooking water, drain the pasta and toss it with the sauce, adding reserved water if needed to loosen and coat the pasta.
Finish with a generous sprinkle of grated Parmigiano Reggiano and serve immediately.
Tips for Success
- Use a shallow wide pan with a lid so moisture can evaporate evenly and the meat can brown properly.
- Chop the soffritto vegetables very finely so they melt into the sauce.
- Break up the meat by hand for the most even texture, then continue breaking lumps with a spoon while browning.
- Let the wine and any excess liquid fully evaporate before adding stock and tomato paste.
- Keep the simmer low and steady for the full two hours so flavors concentrate without scorching.
- Cook pasta to al dente and toss with sauce using a little reserved cooking water to achieve a silky finish.
FAQ
It refers to tagliatelle pasta served with the traditional meat-based pasta sauce originating from Bologna in the Emilia-Romagna region of Italy.
Approximate pronunciation: “tahl-yah-tell-eh ahl-lah boh-loh-nyay-seh.” The important emphasis is on the smooth Italian vowels rather than hard consonants.
The sauce freezes very well and is ideal for batch cooking. Pasta itself is best cooked fresh; if freezing, freeze the sauce separately and combine with freshly cooked pasta when ready to serve.
What to serve with Tagliatelle alla Bolognese
Serve simply with generous freshly grated Parmesan and a good crusty bread such as ciabatta or garlic bread. For dessert, classic Italian options like stewed pears or a simple custard tart complement the meal.
More recipes like this
Garganelli — another egg pasta from Emilia-Romagna
San Marzano Tomato Sauce — a classic tomato sauce suitable for many pastas
Nut-Free Pesto — a basil pesto variation without pine nuts
Ricotta Cavatelli — a tender handmade pasta that pairs well with meat sauces
Tagliatelle alla Bolognese Recipe
Tagliatelle alla Bolognese
A slow-cooked Bolognese of beef, pork and pancetta served with perfectly cooked tagliatelle.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Serves: 4 people
Author: Marcellina
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons (45 g) salted butter
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 4 oz (113 g) pancetta or bacon, diced
- 8 oz (225 g) ground beef
- 8 oz (225 g) ground pork
- ½ cup (120 ml) dry white wine
- 1½ cups (360 ml) beef stock
- 3 tablespoons tomato paste
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 lb (450 g) tagliatelle
- Finely grated Parmigiano Reggiano for serving
Instructions
- Peel and finely dice the onion and carrot; finely chop the celery. Dice the pancetta.
- Heat oil and butter in a shallow casserole over medium-low heat. Add the vegetables and pancetta and cook gently until softened.
- Crumble the ground beef and pork into the pan and brown, breaking up lumps with a spoon, until the liquid has evaporated and the meat begins to brown.
- Pour in the wine and allow it to evaporate completely.
- Add beef stock, tomato paste, nutmeg, salt and pepper. Stir to combine.
- Reduce heat to very low, cover and simmer for 2 hours, checking occasionally and adding a little water if too dry.
- Bring a large pot of water to a boil, salt it, and cook tagliatelle until al dente (fresh pasta 1–3 minutes). Reserve a cup of cooking water.
- Drain the pasta and toss with the sauce, adding reserved pasta water as needed. Stir in a little grated Parmesan and transfer to a serving dish.
- Serve with extra Parmigiano Reggiano.
Notes
Tips for success: Use a shallow, wide pan, chop the vegetables finely, break up the meat well, let the wine evaporate and simmer gently for two hours. Cook the tagliatelle al dente and finish with reserved pasta water and grated cheese.
Nutritional Estimate Per Serving
Calories: 1185 kcal | Carbohydrates: 89 g | Protein: 38 g | Fat: 72 g | Saturated Fat: 28 g | Sodium: 781 mg | Fiber: 5 g
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