Tagliatelle Bolognese Recipe

Prepare aromatics

Heat a large, heavy-based saucepan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta and cook 2–3 minutes until fragrant and the pancetta begins to render fat.

Brown the meats

Increase heat to medium-high. Add the ground beef and ground pork in batches to avoid overcrowding. Break the meat up with a spoon and cook until no longer pink and some brown bits develop, about 6–8 minutes. Season with 1 tsp of the salt and 1/4 tsp black pepper while browning. If there is excess fat, spoon off and discard all but about 1 tbs in the pan.

Add milk and reduce

Reduce heat to medium. Pour in 1/2 cup whole milk and simmer gently until mostly evaporated, about 6–8 minutes. This step mellows the acidity and tenderizes the meat. Stir occasionally to avoid sticking.

Deglaze with wine

Add 1/2 cup wine to the pan, increase heat slightly and cook until the wine has mostly evaporated, about 4–6 minutes, scraping up any browned bits from the bottom of the pot.

Add tomatoes and simmer

Stir in 14 oz crushed tomatoes and 2 tbs tomato paste. Add 1 cup stock, 1 bay leaf, 1/2 tsp dried oregano, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and 1/2 tsp sugar if using. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer very gently for at least 1 hour, preferably 1.5–2 hours, stirring occasionally. If the sauce becomes too thick, add a few tablespoons of stock or water. Taste and adjust seasoning near the end; remove and discard bay leaf.

Finish sauce

If the sauce seems thin, simmer uncovered for the final 10–15 minutes to thicken. Taste and adjust salt and pepper. Stir in a small drizzle of olive oil or a knob of butter for sheen just before serving if desired.

Bring a large pot of water to a rolling boil. Add 2 tbs salt. Add the tagliatelle and cook according to package instructions until al dente (usually 6–9 minutes for dried; 2–3 minutes for fresh). Reserve 1/2 cup of the pasta cooking water before draining.

Finish pasta in sauce

Return the drained pasta to the pot or to a large skillet set over low heat. Add several ladlefuls of the hot Bolognese sauce and 1/4–1/2 cup reserved pasta water as needed. Toss or gently fold the pasta with the sauce until well coated and the sauce clings to the noodles, about 1–2 minutes. Add grated Parmigiano-Reggiano (reserve a little for serving) and toss. If the mixture seems dry, add more pasta water, 1–2 tbs at a time, until silky.

Serve

Divide tagliatelle among warm plates. Spoon additional Bolognese on top. Sprinkle with the remaining grated Parmigiano-Reggiano and chopped parsley. Drizzle 1 tsp extra-virgin olive oil over each serving. Serve immediately with extra cheese at the table.