Jul 14 2026
Restaurants›Pasta Eataliana Trattoria Napoletana›Tagliatelle Bolognese Recipe

Tagliatelle Bolognese Recipe

Inspired by Pasta Eataliana Trattoria Napoletana
Time1h
Serves4

Tagliatelle pasta in homemade meat ragù.

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Ingredients

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Pasta

Ragù

Method

Pasta Preparation

  1. 1

    Cook the Tagliatelle

    In a large pot, bring salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.

  2. 2

    Drain the Pasta

    Once cooked, reserve about 1 cup of pasta water, then drain the tagliatelle in a colander and set aside.

Ragù Preparation

  1. 3

    Sauté the Vegetables

    In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

  2. 4

    Brown the Meat

    Add the ground beef and ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until browned, about 8-10 minutes.

  3. 5

    Add Garlic and Wine

    Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the red wine and let it simmer for about 2-3 minutes until slightly reduced.

  4. 6

    Incorporate Tomatoes and Seasonings

    Add the crushed canned tomatoes, dried oregano, salt, and black pepper to the meat mixture. Stir well to combine.

  5. 7

    Simmer the Ragù

    Reduce the heat to low and let the ragù simmer for at least 30 minutes, stirring occasionally. If it thickens too much, add a bit of the reserved pasta water.

  6. 8

    Finish with Milk

    Towards the end of the cooking time, stir in the milk and let it simmer for an additional 5 minutes. This will add creaminess to the sauce.

Combining Pasta and Ragù

  1. 9

    Combine and Serve

    Add the drained tagliatelle to the ragù in the skillet. Toss gently to coat the pasta evenly. Serve immediately, topped with grated Parmesan cheese.

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