Bolognese Tagliatelle

This tagliatelle Bolognese is a labor of love that is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.

Print Recipe

Prep Time 20

Cook Time 2 40

Total Time 3

Course lunch/dinner

Cuisine Italian

Servings 8 people

Calories 2379.6 kcal

Equipment

1 Large heavy-bottomed pot 4-quart or larger, for simmering the Bolognese sauce
1 Large pan or skillet For cooking pancetta and vegetables
1 Large pasta pot For cooking tagliatelle
1 Wooden Spoon or Spatula For stirring and breaking up meat/tomatoes
1 Colander For draining pasta

Ingredients

Main

4 ounces pancetta bacon finely diced
3 carrots finely diced
3 stalks celery finely diced
2 onions finely diced
3 tablespoons extra-virgin olive oil
1 pound 85% lean ground beef
1 pound ground pork
½ cup dry white wine
1 28 ounce can San Marzano whole peeled tomatoes, drained
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon crushed red pepper
1 cup beef stock
¼ cup heavy cream
1 16 ounce box tagliatelle pasta
¼ cup grated Parmesan cheese or to taste

Instructions

Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

Notes

The foundation of a great Bolognese lies in its 'soffritto' – finely diced pancetta, carrots, celery, and onions, slowly rendered and softened, which builds a complex flavor base. Don't rush the simmering; two hours is the minimum to allow the flavors to meld and the meat to tenderize. Using San Marzano tomatoes and good quality beef stock enhances depth. Ensure the meat is broken down finely during cooking for the signature smooth texture. The addition of pasta water at the end is crucial for creating that luxurious, satiny coating on the tagliatelle, binding the sauce beautifully.