Go Back

Tagliatelle with Bolognese Sauce

A classic Italian comfort food combining fresh tagliatelle and rich Bolognese sauce, perfect for gatherings or a cozy night in.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 1 LB fresh egg tagliatelle Use fresh for best texture.
  • 3/4 LB ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1/3 LB pancetta Chopped for added flavor.
  • 1 1/4 CUPS tomato passata or tomato purée Adds richness to the sauce.
  • 3/4 CUP beef broth Adjust the amount as necessary for sauce consistency.
  • 2 whole carrots Finely minced.
  • 2 stalks celery Finely minced.
  • 1/2 small onion Finely minced.
  • 1/2 CUP red (or dry white) wine Enhances the flavor profile.
  • 1/2 CUP milk Adds creaminess to the sauce.
  • Extra-virgin olive oil For sautéing.
  • Salt To taste.
  • Pepper To taste.

Method
 

Preparation
  1. Chop the pancetta into small pieces.
  2. Trim the celery, carrots, and onion. Mince them into fine pieces.
Cooking
  1. Heat a pan with a drizzle of olive oil over medium heat. Add the pancetta and sauté until crispy.
  2. Add the minced vegetables to the pan and sweat them until soft, about 5 minutes.
  3. Add the ground beef and sauté for about 5 minutes, breaking it up for even cooking.
  4. Pour in 1/2 cup of wine and let it evaporate to deepen flavors.
  5. Stir in the tomato passata and then add the milk and beef broth.
  6. Simmer the sauce over low heat for 2-3 hours, stirring occasionally.
  7. Cook the tagliatelle in boiling salted water for 3-4 minutes or until al dente.
  8. Drain the tagliatelle and serve it topped with the Bolognese sauce.

Notes

For healthy serving, use portion control, add veggies, or sprinkle cheese wisely. Store leftovers in the fridge for up to three days or freeze for up to three months.