Bolognese Tagliatelle

From Bologna comes the classic pairing of silky tagliatelle with a slow-simmered meat ragù. Pancetta, soffritto, milk, and wine build a rich, comforting sauce that clings to every ribbon of pasta.

Serves 4

Estimate for one serving

• 720 cal
• 38g protein
• 68g carbs
• 32g fat
• 5g fiber

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Ingredients

• 12 oz tagliatelle pasta (fresh or dried)
• 12 oz ground beef (80/20)
• 4 oz pancetta, finely diced
• 1 medium (about 1 cup) yellow onion, finely chopped
• 1 medium (about 1/2 cup) carrot, finely chopped
• 1 (about 1/2 cup) celery stalk, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup whole milk
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup freshly grated Parmesan cheese
• 1/8 tsp fresh nutmeg, grated

Instructions

1. 1Prep the soffritto: Finely chop the onion, carrot, and celery into very small dice (about 1/4 inch). Mince the garlic and dice the pancetta.
2. 2Heat the olive oil and butter in a large heavy-bottomed Dutch oven or pot over medium heat.
3. 3Add the pancetta and cook for 4-5 minutes until it renders its fat and begins to crisp.
4. 4Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and lightly golden.
5. 5Add the minced garlic and cook for 1 minute until fragrant.
6. 6Add the ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until the meat is no longer pink and begins to brown.
7. 7Season with salt, black pepper, and the grated nutmeg.
8. 8Pour in the white wine and stir, scraping up any browned bits from the bottom. Simmer until the wine is mostly evaporated, about 3-4 minutes.
9. 9Stir in the tomato paste and cook for 2 minutes.
10. 10Add the milk and simmer gently, stirring frequently, until the milk is mostly absorbed, about 8-10 minutes.
11. 11Pour in the crushed tomatoes and beef broth. Stir to combine and bring to a gentle simmer.
12. 12Reduce heat to low, cover partially with a lid, and simmer for 2 to 2.5 hours, stirring every 20-30 minutes. Add a splash of water or broth if it becomes too thick. The sauce should be rich, thick, and glossy.
13. 13When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions until al dente (usually 6-8 minutes for dried, 2-3 for fresh).
14. 14Reserve pasta cooking water, then drain the pasta.
15. 15Add the drained tagliatelle directly to the Bolognese sauce along with a splash of reserved pasta water. Toss gently over low heat for 1-2 minutes to coat the pasta.
16. 16Serve immediately in warm bowls, topped generously with freshly grated Parmesan cheese.