Tagliatelle Alla Bolognese Recipe

Prepare the soffritto and aromatic base

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and beginning to color, about 8–10 minutes. Add the minced garlic and chopped pancetta and cook 2–3 minutes more until fragrant and pancetta has released fat.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork to the pan, breaking up lumps with a wooden spoon. Cook until meat loses its raw color and starts to brown, about 6–8 minutes. Stir occasionally to get even browning but avoid over-stirring so small browned bits remain.

Incorporate milk

Reduce heat to medium. Pour in the whole milk and simmer gently until most of the milk has evaporated, about 6–8 minutes. This softens acidity later and tenderizes the meat.

Deglaze with wine and add tomato

Add the wine and increase heat briefly to bring to a simmer, scraping up browned bits from the pan. Let the wine reduce by about half, 3–4 minutes. Stir in the tomato paste and cook 2 minutes to caramelize slightly. Add the crushed tomatoes and stock, then stir until combined.

Season and simmer

Add the bay leaf, dried oregano, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (if using). Bring sauce to a low simmer, then reduce heat to the lowest setting so the sauce barely bubbles. Partially cover and simmer gently for 1.5–2 hours, stirring every 15–20 minutes. If sauce reduces too much, add a splash of stock or water.

Finish the sauce

Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the sauce is too acidic, add a touch more sugar. Keep the sauce warm until ready to toss with pasta.

Cook the tagliatelle

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add the fresh tagliatelle and cook until al dente, usually 2–4 minutes (follow package timing). Reserve 1 cup (about 240 ml) of the starchy pasta cooking water before draining.

Combine pasta and sauce

Return the drained pasta to the pot or a large sauté pan over low heat. Add 3–4 generous ladlefuls of Bolognese sauce and 2–4 tablespoons of the reserved pasta water as needed to loosen the sauce. Toss gently and cook together for 1–2 minutes so the pasta absorbs the sauce. Add additional sauce to coat evenly, using pasta water to achieve a glossy, clingy consistency.

Serve

Divide the pasta among plates. Sprinkle each portion generously with finely grated Parmigiano-Reggiano and garnish with chopped parsley if using. Serve immediately.

If making ahead, cool the sauce quickly and refrigerate for up to 3 days or freeze in portions for up to 3 months. Reheat gently on the stovetop, adding a splash of stock or water to loosen before tossing with freshly cooked pasta.