Tagilatelle Bolognese Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the tagliatelle and cook according to package instructions (fresh 2–4 minutes, dried 7–9 minutes) until al dente. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and toss lightly with 1 teaspoon olive oil to prevent sticking. Keep warm.

Prepare soffritto

In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter melts. Add the finely diced onion, carrot, celery, and a pinch of salt. Cook gently, stirring occasionally, until the vegetables are very soft and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta releases fat.

Brown the meat

Increase heat to medium-high. Add the ground beef and ground pork, breaking up with a spatula. Brown the meat until no longer pink and some browned bits form, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper as it browns.

Add milk

Reduce heat to medium. Pour in 120 ml whole milk and simmer gently, stirring, until the milk has mostly evaporated (about 6–8 minutes). This step mellows acidity and tenderizes the meat.

Deglaze with wine

Add 120 ml dry white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced, about 4–5 minutes.

Add tomatoes and simmer

Stir in 400 g crushed tomatoes (passata), 1 tablespoon tomato paste, 250 ml stock, 1 bay leaf, and 1 teaspoon dried oregano. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for at least 45 minutes and up to 2 hours, stirring occasionally. If the sauce becomes too thick, add small amounts of reserved pasta water or stock to loosen. Taste after 30–45 minutes and adjust seasoning with 1 teaspoon sugar (if needed), more salt, and pepper.

Finish the sauce

About 5 minutes before serving, remove the bay leaf and stir in any remaining splash of milk or a knob of butter if desired for extra silkiness. Keep the sauce warm while you finish the pasta.

Combine pasta and sauce

Add the drained tagliatelle directly into the pan with the Bolognese sauce (or return sauce to a wide skillet). Toss gently over low heat for 1–2 minutes to combine, adding up to 1/2 cup (120 ml) reserved pasta water as needed to achieve a glossy, clingy consistency. Taste and adjust seasoning.

Plate

Divide the tagliatelle bolognese among 4 warm plates. Sprinkle generously with freshly grated Parmigiano-Reggiano and chopped parsley if using. Serve immediately.