Creamy Tagliatelle Bolognese
A hearty Italian classic, Tagliatelle Bolognese combines slow-cooked, savory meat sauce with tender pasta ribbons. Rich in protein and fiber, this dish blends fresh vegetables, aromatic herbs, and creamy milk for a deeply satisfying meal that’s perfect for weeknight dinners or meal prep.
Equipment
- 1 large Dutch oven or heavy pot
- 1 large pot (for pasta)
- Wooden spoon
- Chef’s Knife
- Cutting board
- Measuring Cups and Spoons
- Large Mixing Bowl
- colander
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 2 celery stalks diced
- 2 large carrots peeled and diced
- 16 oz 450 g ground beef (or ground pork)
- 4 oz 115 g bacon or pancetta, finely diced
- 1 cup dry red wine
- 1 28 oz / 800 g can San Marzano tomatoes, undrained
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Pinch ground nutmeg
- 1 cup whole milk
- 16 oz 450 g tagliatelle pasta
- ¼ cup chopped Italian parsley for garnish
- Freshly grated Parmigiano Reggiano cheese for garnish
Instructions
- Preparing the Aromatic Vegetable Base: Begin by finely dicing one large yellow onion, two celery stalks, and two large carrots. These vegetables form the flavor foundation of the sauce. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add two tablespoons of extra virgin olive oil and let it warm until shimmering. Add the diced vegetables to the pot and stir to coat them evenly with oil. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent, releasing their natural sweetness. This step builds a rich base that intensifies the flavor of the sauce.
- Browning the Meat and Bacon: Add sixteen ounces of ground beef and four ounces of finely diced bacon or pancetta to the pot with the softened vegetables. Spread the meat evenly to allow proper browning. Let it cook undisturbed for a couple of minutes, then stir occasionally for another 8–10 minutes until the beef is fully browned and the bacon releases its flavorful fat. Break the meat into small pieces with a wooden spoon. Browning develops the depth of flavor essential to authentic Bolognese sauce.
- Deglazing with Red Wine: Pour one cup of dry red wine into the pot to deglaze. Stir gently while scraping the bottom of the pot with the wooden spoon to lift any caramelized bits. Let the wine simmer for about two minutes to reduce slightly and infuse the sauce with rich, complex flavor. Deglazing adds acidity and layers of taste that enrich the sauce.
- Crushing the Tomatoes and Adding Flavorings: Place one 28-ounce can of San Marzano tomatoes, undrained, into a large zip-top bag. Seal the bag and crush the tomatoes by hand until broken into smaller pieces while retaining some texture. Pour the crushed tomatoes and their juices into the pot with the meat mixture. Add three tablespoons of tomato paste, one teaspoon of kosher salt, half a teaspoon of black pepper, half a teaspoon of dried thyme, and a pinch of ground nutmeg. Stir thoroughly to combine. Bring the mixture to a gentle boil over medium heat to begin developing the sauce.
- Slow Simmer for Deep Flavor: Once the sauce reaches a boil, reduce the heat to low so it simmers gently. Keep the pot uncovered so moisture can evaporate, thickening the sauce naturally. Stir occasionally to prevent sticking. Allow the sauce to simmer for about one and a half hours. Slow cooking melds flavors beautifully and develops a rich texture, giving the sauce depth and body.
- Enriching with Milk for Creaminess: After the initial simmer, pour one cup of whole milk into the sauce. Stir gently to incorporate. This step softens acidity while adding a creamy richness without overpowering the flavor. Allow the sauce to simmer uncovered for another 30–45 minutes, stirring occasionally, until the milk is absorbed and the sauce reaches a velvety consistency. This slow addition of milk is key to achieving the authentic texture of Tagliatelle Bolognese.
- Cooking Tagliatelle Pasta to Perfection: While the sauce finishes cooking, bring a large pot of salted water to a rolling boil. Add sixteen ounces of tagliatelle pasta and cook according to the package directions until al dente — tender but firm to the bite. Stir occasionally to prevent sticking. Once cooked, drain the pasta, reserving about one cup of pasta water in case you need it later for adjusting sauce consistency.
- Combining Pasta with Sauce: Return the drained pasta to the pot or place it in a large mixing bowl. Pour the Bolognese sauce over the pasta and toss gently to coat every ribbon evenly. Use tongs or a large spoon to combine well. If the sauce appears too thick, add a splash of reserved pasta water to achieve the perfect consistency. This ensures the pasta is flavorful and perfectly coated without being overly heavy.
- Plating and Garnishing: Divide the pasta and sauce into individual serving bowls. Sprinkle each portion with a generous amount of freshly chopped Italian parsley for freshness and color. Add freshly grated Parmigiano Reggiano cheese on top for a nutty, savory finish that complements the richness of the sauce.
- Serving and Enjoying: Serve your Tagliatelle Bolognese hot for the best experience. This dish pairs beautifully with a crisp salad and crusty bread to soak up the sauce. Store any leftovers in airtight containers in the refrigerator for up to three days, or freeze portions for up to three months. Reheat gently to maintain the sauce’s richness and texture, adding a splash of milk or pasta water if needed.
Notes
- Use fresh, high-quality ingredients whenever possible, especially San Marzano tomatoes for authentic flavor.
- Browning the meat thoroughly before adding liquids is essential to develop depth and richness in the sauce.
- Simmering the sauce slowly over low heat allows flavors to meld beautifully and creates a luxurious texture.
- Crushing tomatoes by hand instead of using a blender preserves subtle texture and prevents the sauce from becoming overly smooth.
- Whole milk adds creaminess without overpowering flavors — avoid skipping this step for authentic richness.
