Tagliatelle Bolognese

About This Recipe

Tagliatelle bolognese is comfort food with discipline. The sauce starts with the classic Italian soffritto of onion, carrot and celery, then layers in beef, tomato, wine and milk or cream for a ragù that is savory, mellow and deeply satisfying. The sauce should not be rushed; it should simmer until the flavors merge and the texture becomes silky and cohesive. Tagliatelle is the ideal pasta shape because its ribbons catch the ragù without disappearing under it. A little parmesan on top is enough to finish the bowl. This is not a heavy tomato bomb; it is a balanced meat sauce with restraint and depth.

Ingredients

Serves 6

• 2 tbspolive oil
• 1onion(finely diced)
• 1carrot(finely diced)
• 1celery stalk(finely diced)
• 500 gground beef
• 0.5 cupred wine
• 1 cuptomato passata
• 0.5 cupmilk
• 1 tspsalt
• 0.5 tspblack pepper
• 500 gtagliatelle
• 0.5 cupparmesan(grated)

Instructions

1. 1

   Start the soffritto

   Cook onion, carrot and celery in olive oil until soft.

2. 2

   Brown the meat

   Add beef and cook until no longer pink.

3. 3

   Build the ragù

   Deglaze with wine, then add tomato passata, milk, salt and pepper. Simmer slowly.

4. 4

   Cook the pasta

   Boil tagliatelle until al dente.

5. 5

   Combine and serve

   Toss pasta with ragù and parmesan.

Variations

• •

  Use half beef and half pork for a richer ragù.

• •

  Swap tagliatelle for pappardelle or fettuccine.

Storage

Keeps 4 days in the fridge and freezes well.

Frequently Asked Questions