Tagliatelle Recipe

Bring water to a boil

Fill a large pot with 4–5 liters of water and bring to a rolling boil. Add 2 tbs salt when water is boiling.

Cook tagliatelle

Add fresh tagliatelle to the boiling water and cook until al dente — usually 2–4 minutes for fresh, 7–9 minutes for dried. Stir gently to prevent sticking.

Reserve pasta water and drain

Before draining, reserve 1 cup (about 240 ml) of the starchy pasta cooking water. Drain the pasta, then toss briefly with 1 tbs olive oil to prevent sticking if not immediately combined with the sauce.

Prepare base soffritto

In a large, heavy skillet or saucepan over medium heat, warm 2 tbs olive oil and 1 tbs butter until butter is melted. Add diced onion, carrot, and celery and cook gently for 6–8 minutes until softened and translucent but not browned. Add minced garlic and cook 30–45 seconds until fragrant.

Add prosciutto and brown veal

Add the finely chopped prosciutto and cook 2–3 minutes to release its fat and flavor. Increase heat to medium-high and add the ground veal. Break the meat into small pieces with a spoon and cook until just browned, about 6–8 minutes. Do not over-brown; aim for a lightly caramelized color.

Tomato paste and deglaze

Stir in 2 tbs tomato paste and cook 2 minutes to cook out the raw edge. Pour in 125 ml white wine to deglaze, scraping up browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Add milk and simmer

Pour in 125 ml whole milk and simmer gently for 3–4 minutes; this softens acidity and enriches the sauce.

Add tomatoes and stock

Add 400 g crushed tomatoes (or passata) and 300 ml stock. Stir in bay leaf, thyme, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp sugar if using. Bring to a gentle simmer.

Long, gentle simmer

Reduce heat to low and simmer gently, partially covered, for 45–60 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of stock or reserved pasta water. Taste and adjust seasoning toward the end of cooking.

Finish sauce

Remove bay leaf. Stir in 1 tbs unsalted butter (optional) for shine and richness. Fold in about 2/3 of the grated Parmigiano-Reggiano (reserve some for serving). If sauce is overly thick, loosen with up to 1/2 cup reserved pasta water until it reaches a clingy, spoon-coating consistency.

Combine pasta and sauce: Add drained tagliatelle directly to the pan with the Bolognese, or transfer sauce to a large bowl and add pasta there. Toss gently over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add small amounts of reserved pasta water to achieve a silky coating (1–3 tbs at a time).

Plate and garnish: Divide among 4–6 warm plates (see servings). Top each portion with remaining grated Parmigiano-Reggiano and a sprinkle of chopped parsley if desired. Serve immediately.