Tagliatelle Bolognese
Authentic Tagliatelle Bolognese made with slow-cooked beef, soffritto, and milk, served with pasta ribbons for a rich, traditional Italian dish.
Equipment
- Deep sauté pan or Dutch oven
- Wooden spoon
- Sharp knife
- Chopping board
- Measuring cups
- Large pasta pot
- Colander
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion finely chopped
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 500 g ground beef coarse grind recommended
- 250 ml tomato passata or chopped canned tomatoes
- 250 ml beef stock
- 250 ml whole milk
- Salt and black pepper to taste
- 600 g fresh or dried tagliatelle
- Parmigiano Reggiano for serving
Instructions
- Finely chop the onion, celery, and carrot. Prepare all ingredients in advance.
- In a deep sauté pan, heat olive oil over medium heat. Add the chopped vegetables and sauté for 6–8 minutes until soft.
- Add the ground beef and cook for 4–5 minutes, stirring gently until browned.
- Add beef stock and tomato passata. Stir to combine.
- Reduce heat to low, partially cover the pan, and simmer the sauce for 1.5 hours, stirring occasionally.
- Stir in milk and simmer for an additional 30 minutes. Adjust seasoning with salt and pepper.
- In the meantime, cook the tagliatelle in salted boiling water until al dente. Reserve 1 cup of pasta water.
- Add the drained tagliatelle to the sauce, mixing well. Use pasta water if needed to loosen the sauce.
- Serve immediately with grated Parmigiano Reggiano on top.
Notes
Storage Tips:
- Store leftover sauce in airtight containers for up to 4 days in the refrigerator.
- Freeze sauce without pasta for up to 3 months. Reheat with a splash of stock or pasta water.