Tagliatelle Bolognese Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add tagliatelle and cook according to package instructions until al dente (usually 6–8 minutes for fresh, 8–10 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside briefly. Toss with 1 tablespoon olive oil if not combining immediately to prevent sticking.

Prepare soffritto and aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a heavy large saucepan over medium heat. Add finely diced onion, carrot and celery. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta renders fat.

Brown the meat

Increase heat to medium-high. Add the ground beef (and pork if using) breaking it up with a spoon. Cook until meat is browned but not completely dry, about 6–8 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If there is excess fat, spoon off a little, leaving a coating to carry flavor.

Deglaze and simmer

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Stir in 1/2 cup milk and cook until mostly absorbed, about 3 minutes — this mellows the acidity and tenderizes the meat.

Add tomatoes and simmer low and slow

Add 400 g crushed tomatoes, 2 tablespoons tomato paste, 1 cup stock, 1 bay leaf, 1/2 teaspoon dried oregano and a pinch of freshly grated nutmeg. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for at least 45 minutes and up to 2 hours for deeper flavor. If sauce becomes too thick, add a little reserved pasta water or extra stock.

Adjust seasoning & finish

Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If desired, stir in 1–2 tablespoons of reserved pasta water to loosen. Remove from heat and stir in 2 tablespoons grated Parmesan and chopped parsley for brightness.

Combine pasta and sauce: Add the drained tagliatelle to the sauce pan (or place sauce in a large skillet) over low heat. Toss gently with tongs to coat the pasta, adding reserved pasta water 1–2 tablespoons at a time to achieve a silky, clingy texture (use up to 1/2 cup as needed). Cook together for 1–2 minutes until noodles are warmed through and fully coated.

Serve: Divide the tagliatelle Bolognese among plates. Finish each portion with a drizzle of extra-virgin olive oil, a generous sprinkle of grated Parmesan and chopped parsley. Serve immediately.