Fresh tagliatelle pasta with a rich meat sauce.

On a clean work surface mound the flour and semolina (if using) and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, beat the eggs gradually incorporating flour from the inside walls until a shaggy dough forms. When it becomes too stiff to mix with the fork, use your hands to bring it together.

Make the dough

Knead the dough vigorously for 8–10 minutes until smooth, elastic, and slightly tacky. If too dry, wet hands slightly; if too sticky, dust lightly with flour. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.

Knead

Divide rested dough into 4 portions. Flatten one portion and pass through a pasta machine on progressively thinner settings until sheet is about 1.5–2 mm thick (or roll thin with a rolling pin). Lightly dust with flour, fold the sheet into thirds and slice to about 1/4-inch (6 mm) width for tagliatelle. Gently toss cut pasta with a little semolina or flour to prevent sticking and lay in loose nests on a floured tray. Repeat with remaining dough.

Roll and cut

In a large heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter foams. Add diced pancetta and cook 2–3 minutes until it releases fat. Add the onion, carrot, and celery and a pinch of salt; cook gently, stirring occasionally, until softened and translucent, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Increase heat to medium-high. Add the ground meat in batches, breaking it up with a spoon. Brown the meat until no longer pink and it begins to caramelize, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while browning.

Brown the meat

Reduce heat to medium. Pour in 1/2 cup milk and simmer until mostly absorbed, about 5 minutes. This step softens the acidity and tenderizes the meat.

Add milk

Add the white wine and allow it to simmer and reduce until nearly evaporated, about 3–4 minutes, scraping up browned bits from the pan.

Deglaze with wine

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1 cup stock, bay leaf, dried oregano, fresh herbs if using, remaining salt and pepper, and sugar if desired. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers. Partially cover and cook, stirring occasionally, for 1.5 to 2 hours until thickened and richly flavored. If sauce reduces too much, add a little extra stock or water.

Add tomatoes and simmer

Remove bay leaf and herb stems. Stir in 1 tablespoon butter and 1/2 cup (about 1/2) of the grated Parmigiano-Reggiano to enrich the sauce; adjust seasoning with salt and pepper to taste.

Finish sauce

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Bring water to a boil

Add fresh tagliatelle nests to the boiling water and cook 2–3 minutes, or until al dente (fresh pasta cooks much faster than dried). Stir gently to prevent sticking. Reserve about 1 cup of pasta cooking water before draining.

Cook pasta

Add drained tagliatelle to the simmering Bolognese (or put the sauce in a wide pan and add pasta). Toss gently over low heat for 1–2 minutes, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Add remaining grated Parmigiano-Reggiano and chopped parsley, and toss until glossy. Taste and adjust seasoning.

Combine pasta and sauce

Portion pasta onto warm plates, garnish with extra grated Parmigiano-Reggiano and a crack of black pepper. Serve immediately.

Serve

all-purpose flour

large eggs

fine semolina (optional, for texture)

salt

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

carrot, finely diced

celery stalks, finely diced

garlic cloves, minced

pancetta or unsmoked bacon, finely diced

ground beef (80/20) or a mix beef/pork

milk (whole milk preferred)

dry white wine

canned crushed tomatoes

tomato paste

beef or chicken stock

bay leaf

dried oregano

fresh thyme or rosemary (optional)

black pepper

sugar (optional, to balance acidity)

freshly grated Parmigiano-Reggiano

unsalted butter (to finish sauce)

fresh flat-leaf parsley, chopped

coarse salt (for pasta water)

Tagliatelle Bolognese

Make Tagliatelle Bolognese Recipe in just 2h 20m. Fresh tagliatelle pasta with a rich meat sauce.

Tagliatelle Bolognese Recipe

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