Tagliatelle Bolognese

5 from 1 vote

This authentic tagliatelle Bolognese is rich and hearty! It's made with a savory blend of pancetta, ground beef, and pork simmered slowly in bone broth to develop a deep and complex flavor. To finish it off, the sauce is tossed in al dente pasta for the perfect bite!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: Italian

Keyword: tagliatelle Bolognese

Servings:

Calories: 486kcal

Author: Maria D'Errico

Ingredients

Bolognese:

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
4 ounces pancetta (diced)*
1 carrot (peeled and finely diced)
1 celery stalk (one rib; finely diced)
1 medium yellow onion (finely diced)
2 cloves garlic (minced)
8 ounces ground beef *
8 ounces ground pork *
½ cup dry white wine *
2 tablespoons tomato paste
1¾ cups beef bone broth (divided into 1½ cups and ¼ cup portions; more may be needed as the sauce simmers)*
1 bay leaf
1 cup whole milk (room temperature)*
kosher salt (to taste)
Parmigiano Reggiano (grated, for garnish)

Pasta:

1 pound tagliatelle (dried)*
1½ tablespoons kosher salt

US Customary - Metric

Instructions

Cook the pancetta: in a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the pancetta and cook for about 5 minutes until crispy and the fat has rendered, or melted out.
Cook the vegetables: add the carrot, celery, and onion to the pot with the pancetta. Cook for about 7 to 10 minutes, stirring often until the vegetables are softened. Then add the garlic and cook for another minute until fragrant.
Cook the beef and pork: add the ground beef and pork to the pot. Cook until browned, breaking it up with a spoon as it cooks.
Deglaze with white wine: carefully pour in the white wine. Deglaze the pot by using a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine has mostly evaporated.
Add the tomato paste: mix the tomato paste and ¼ cup of bone broth together until combined. Then stir the diluted tomato paste into the meat and vegetable mixture. Cook for 2 minutes to caramelize it slightly.
Add the remaining broth and bay leaf: add the remaining 1½ cups of beef bone broth and the bay leaf. Stir to combine.
Simmer the sauce: bring the sauce to a simmer. Then reduce the heat to low and let it simmer gently uncovered for at least 1½ to 2 hours, stirring occasionally until the sauce is thickened and flavorful. The sauce should barely bubble in a gentle simmer. Monitor the sauce and if it starts to stick to the bottom of the pan, add ¼ cup of bone broth or water at a time, stirring well until it reaches the desired consistency. Keep in mind that Bolognese is a thick and hearty sauce that should not be runny.
Add the milk: about 30 minutes before the sauce is done, very slowly pour in the milk while stirring continuously. Continue to simmer gently until the sauce reaches a rich, hearty consistency. Add kosher salt to taste as needed.
Cook the pasta: when the sauce is almost done simmering, bring a separate, large pot of water to a boil and stir in 1½ tablespoons of kosher salt. Add the tagliatelle and cook extra al dente, about 1 minute less than the package instructions. Just before draining the pasta, reserve 1 cup of the pasta water and set aside. Then drain the pasta when ready.
Combine the pasta and sauce: remove the bay leaf and add the drained tagliatelle to the pot with the sauce. Toss together to combine. Add small amounts of pasta water as needed to reach your desired consistency. Then remove the pot from the heat and serve the pasta. Garnish with Parmigiano Reggiano and enjoy!

Video

Notes

Pancetta: this can be substituted with bacon. I prefer diced, thick cut bacon. You may need to adjust the cooking time accordingly. Since bacon may be fattier than pancetta, you may wish to drain the excess fat before cooking the vegetables. You can also omit the pancetta altogether, but the sauce will be less rich.
Ground beef and pork: you can substitute with a ground meat of your choice. Ground veal, turkey, or chicken are delicious options. Leaner cuts of meat like chicken may dry out with long simmers, so adjust the simmer time as needed to avoid overcooking.
Dry white wine: I love using Trebbiano di Romagna, Sauvignon Blanc, or Pinot Grigio. You can also use a dry red wine instead. The sauce may be darker in color with a richer, more robust taste. Cabernet Sauvignon, Chianti, and Sangiovese are great red wine options.
Beef bone broth: you can substitute with regular beef, chicken, or vegetable broth. The sauce will not be as rich, but will still be delicious!
Whole milk: it's important that the milk is room temperature when adding it to the sauce to prevent it from curdling.
Tagliatelle: you can use a different pasta of your choice. Bolognese goes best with long cuts of pasta that grab the sauce. Fettuccine and pappardelle are great options. If you prefer a shorter pasta, I love cavatelli Bolognese because it pockets the sauce.
Fresh pasta conversion: you can substitute 1½ pounds of fresh pasta for every pound of dried. Since fresh pasta cooks faster, adjust the cooking time accordingly. Be careful when adding any extra pasta water in step 10 of the recipe because fresh pasta absorbs less water. Going slow will prevent the pasta from getting too watery.
Make dairy-free: omit the butter, milk, and Parmigiano Reggiano garnish for a dairy-free version. The sauce will be less creamy without the milk. You may need to add more bone broth towards the end of the simmer time to prevent the sauce from sticking to the pot.
Storage: leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Refrigerate a bit of the pasta water to drizzle over the leftovers before reheating. I do not recommend freezing the pasta because it can become mushy.
Reheating: drizzle a bit of pasta water over the leftovers. Then reheat in a skillet over medium-low heat, or in a microwave in 30-second increments until heated throughout. All leftovers should reach a temperature of at least 165°F (74°C) before eating.
Make ahead: the sauce can be made ahead of time. Follow the recipe as directed, but do not cook the pasta. Store the sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before reheating. When ready to enjoy, heat the sauce in a large skillet over medium-low heat until it reaches 165°F (74°C) throughout. Then cook the pasta and combine it with the sauce per the recipe instructions (steps 9 and 10).

Nutrition