Tagliatelle Bolognese is one of Italy’s most iconic pasta dishes, renowned for its rich and hearty meat sauce served over perfectly cooked tagliatelle. Originating from Bologna, Italy, this dish embodies traditional Italian cooking, where slow-cooked flavors and high-quality ingredients come together to create a comforting and satisfying meal. Unlike the commonly known spaghetti Bolognese, which is more popular outside of Italy, the authentic Ragù alla Bolognese is meant to be paired with tagliatelle, a flat, ribbon-like pasta that holds the thick meat sauce beautifully.

The History of Tagliatelle Bolognese

This dish dates back to the 18th century and has been a staple in Emilia-Romagna cuisine, with its official recipe registered in the Bologna Chamber of Commerce in 1982. Unlike quick tomato-based pasta sauces, Bolognese ragù is slow-cooked for hours, allowing the flavors to develop into a deeply savory, luscious sauce. Traditionally, this recipe does not use excessive tomatoes but rather a base of carrots, celery, onions, and finely ground meat, simmered with wine and milk for a velvety texture.

Ingredients You Will Need

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1/2 cup (120ml) dry white wine (or red wine)
• 1 can (14 oz / 400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon nutmeg (optional, for depth of flavor)
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) beef broth (if needed for consistency)
• 1 bay leaf
• 1/4 cup (25g) grated Parmesan cheese (for serving)
• Fresh parsley or basil for garnish

For the Tagliatelle Pasta:

• 12 oz (340g) fresh or dried tagliatelle pasta
• 1 tablespoon salt (for boiling water)

Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

Finely chop the onion, carrot, celery, and garlic. These create the sofrito, the flavorful base of the Bolognese sauce.

Step 2: Sauté the Aromatics

In a large saucepan or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Cook the Meat

Add the ground beef (or beef and pork mixture) to the pan, breaking it apart with a spoon. Cook until browned, about 5–7 minutes. Season with salt, black pepper, and oregano.

Step 4: Deglaze with Wine

Pour in the white wine (or red wine) and scrape the bottom of the pan to deglaze. Let it simmer until most of the liquid has evaporated, about 3 minutes.

Step 5: Simmer the Sauce

Stir in the crushed tomatoes, tomato paste, nutmeg (if using), and bay leaf. Reduce the heat to low and let it simmer gently for at least 1.5 to 2 hours, stirring occasionally. Add beef broth if the sauce becomes too thick.

Step 6: Add Milk for Creaminess

Pour in the milk and stir well. Let it continue simmering for another 30 minutes to create a smooth, rich sauce.

Step 7: Cook the Tagliatelle Pasta

While the sauce is simmering, bring a large pot of water to a boil. Add 1 tablespoon of salt, then cook the tagliatelle according to package instructions until al dente (about 2–3 minutes for fresh pasta, 8–10 minutes for dried pasta). Drain and set aside.

Step 8: Toss and Serve

Remove the bay leaf from the sauce. Add the cooked tagliatelle to the pan and toss well to coat each strand in the luscious Bolognese sauce.

Step 9: Garnish and Enjoy

Serve the Tagliatelle Bolognese hot, topped with grated Parmesan cheese and fresh parsley or basil for extra flavor.

Tips for the Perfect Tagliatelle Bolognese

• Use Fresh Tagliatelle: Fresh pasta absorbs the sauce better and gives a more authentic Italian experience.
• Simmer for a Long Time: The secret to a great Bolognese is letting it cook low and slow for the flavors to deepen.
• Use the Right Wine: White wine adds a mild, delicate flavor, while red wine provides a deeper richness.
• Don’t Skip the Milk: It helps break down the meat proteins and creates a silkier sauce.
• Make It in Advance: Bolognese sauce tastes even better the next day, making it perfect for meal prep.

Tagliatelle Bolognese is a timeless Italian classic that brings together rich, slow-cooked flavors and tender pasta for the ultimate comfort food. Whether you’re making it for a Sunday dinner or a special occasion, this authentic homemade Bolognese sauce will impress every pasta lover. Try this recipe today and experience a taste of traditional Bologna right in your kitchen!