Tagliatelle Bolognese Recipe
Recipe information
Make Tagliatelle Bolognese in just 2h 20m. Fresh tagliatelle pasta with a rich meat sauce.
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Ingredients
Fresh Tagliatelle
Bolognese Sauce
To Finish
Fresh Tagliatelle
1. Make the dough
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.
2. Knead
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.
3. Roll and cut
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.
Bolognese Sauce
4. Sweat aromatics
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.
5. Brown the meat
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.
6. Add milk
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.
7. Deglaze with wine
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.
8. Add tomatoes and simmer
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.
9. Finish sauce
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.
Cook & Assemble
10. Bring water to a boil
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.
11. Cook pasta
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.
12. Combine pasta and sauce
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.
13. Serve
Portion pasta onto warm plates, garnish with extra grated Parmigiano-Reggiano and a crack of black pepper. Serve immediately.
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