Savor the rich flavors of Italy with our classic Tagliatelle al Ragu Bolognese recipe. A cornerstone of Italian cuisine, this dish marries freshly made, tender tagliatelle pasta with a hearty, slow-cooked Bolognese sauce crafted from the finest ground meat, ripe tomatoes, and a mélange of aromatic herbs. Perfectly balanced and deeply satisfying, our recipe walks you through the traditional cooking techniques to achieve that authentic Bolognese taste and texture. Ideal for a family dinner or a lavish gathering, discover how to bring the warmth and charm of Bologna to your dining table. Experience the ultimate comfort food, where every bite tells the story of Italy’s culinary legacy.
AuthoradminCategoryItalian, Pasta & NoodlesDifficultyIntermediateTagliatelle al Ragu Bolognese is a classic Italian dish from the Bologna region, known for its rich, hearty meat sauce served with wide, flat pasta.
Prepare the Base: Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Cook the Meat: Increase the heat to medium-high. Add the ground beef (and pancetta, if using) to the pan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to simmer until the wine has mostly evaporated.
Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, broth, milk, bay leaves, a pinch of nutmeg, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let the sauce simmer gently, partially covered, for at least 2 hours, stirring occasionally. If the sauce gets too thick, add a bit more broth or water.
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Boil Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente (usually about 3-4 minutes for fresh pasta, or follow package instructions for dried pasta).
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
Combine Pasta and Sauce: Drain the pasta and add it to the sauce, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.
Ingredients
Directions
Prepare the Base: Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Cook the Meat: Increase the heat to medium-high. Add the ground beef (and pancetta, if using) to the pan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to simmer until the wine has mostly evaporated.
Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, broth, milk, bay leaves, a pinch of nutmeg, salt, and pepper. Bring to a simmer, then reduce the heat to low. Let the sauce simmer gently, partially covered, for at least 2 hours, stirring occasionally. If the sauce gets too thick, add a bit more broth or water.
Adjust Seasoning: Taste the ragu and adjust salt, pepper, and nutmeg as needed.
Boil Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente (usually about 3-4 minutes for fresh pasta, or follow package instructions for dried pasta).
Reserve Pasta Water: Before draining, reserve a cup of pasta cooking water.
Combine Pasta and Sauce: Drain the pasta and add it to the sauce, tossing gently to combine. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Plate and Garnish: Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh basil or parsley, if desired.
