Beef Bolognese with Tagliatelle

I still remember the first time I made this Beef Bolognese with Tagliatelle; the rich aroma filled my kitchen and felt like a warm Italian hug after a long day.

One evening, when unexpected guests arrived hungry and tired, I whipped this up and watched as everyone savored each hearty mouthful with smiles.

Ingredients

• Ground beef: I always choose 80/20 lean-to-fat ratio because the fat keeps the sauce rich and tender.
• Fresh vegetables: Onion, carrots, and celery finely chopped create that classic soffritto base for depth.
• Liquids: Crushed tomatoes and beef stock form the sauce body; wine adds that beautiful acidity and complexity.
• Herbs and seasoning: Bay leaves, oregano, thyme balance the richness and add layers.
• Tagliatelle: Wide ribbons are perfect to catch every bit of sauce; cooking al dente is key.
• Parmigiano-Reggiano: A generous grating on top brings it all together with a salty punch.

Instructions

Get Everything Ready:

Have your vegetables finely chopped and ingredients measured out so the process flows smoothly.

Sauté Sofritto:

Heat olive oil gently, then cook onion, carrots, and celery until soft and fragrant, about 6 to 8 minutes, filling your kitchen with that cozy base aroma.

Brown The Beef:

Add garlic then ground beef, increasing the heat to medium-high; break the beef up as you cook it until it’s beautifully browned and no longer pink, releasing a deep, meaty scent.

Add Depth With Tomato Paste And Wine:

Stir in tomato paste and cook a couple of minutes to develop a richer flavor, then pour in red wine scraping up any browned bits from the pot, letting it simmer until mostly evaporated, which concentrates the taste.

Simmer The Sauce:

Add crushed tomatoes, stock, milk, herbs, and seasoning, then bring to a gentle simmer. Partially cover and cook slowly for 1 to 1.5 hours, stirring occasionally to develop that luscious sauce texture while your kitchen gets filled with incredible aromas.

Final Touches:

Remove bay leaves, taste, and adjust seasoning to make it just right.

Cook Pasta & Serve:

Boil salted water, cook tagliatelle until al dente, drain reserving some pasta water. Toss pasta with sauce and splash of pasta water. Serve warm with extra sauce, grated Parmigiano-Reggiano, and fresh herbs for garnish.

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This dish quickly became more than just food; it transformed moments into celebrations around our table, comforting and connecting us with every hearty bite.

Keeping It Fresh

Leftover Bolognese tastes even better the next day as the flavors meld beautifully. Store it in an airtight container and gently reheat with a touch of stock to revive its magic.

Serving Ideas That Clicked

While tagliatelle is traditional, this sauce also shines over pappardelle or even creamy polenta if you want to mix things up.

A Time This Recipe Saved the Day

The first time I made it, unplanned guests arrived late and hungry. This recipe was a lifesaver, filling the house with warmth and smiles in under two hours.

• Don’t forget to reserve some pasta water; it’s magic for loosening up the sauce if it thickens too much.
• If you’re out of fresh herbs, dried oregano and thyme are reliable backups.
• Remember to remove bay leaves before serving—they add aroma but aren’t pleasant to eat.

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Thanks for spending some time in the kitchen with me; I hope this recipe brings you just as much joy as it did to me. Bon appetit and see you next time!

Frequently asked questions about this recipe

→ What cut of meat is best for this dish?

Ground beef with an 80/20 lean-to-fat ratio works best, providing both flavor and moisture for a hearty sauce.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the fridge or frozen for up to three months without losing its flavor.

→ How should the tagliatelle be cooked?

Cook tagliatelle in salted boiling water until al dente, then drain and toss immediately with the sauce for best results.

→ What herbs enhance the flavor of the sauce?

Dried oregano, thyme, and bay leaves add aromatic depth to the sauce, complementing the beef and tomato base.

→ Is there a substitute for red wine in this dish?

You can replace red wine with extra beef stock or a mixture of stock and a splash of balsamic vinegar to maintain richness.

→ How can I adjust the sauce thickness?

If the sauce becomes too thick, add a splash of beef stock or reserved pasta water to achieve the desired consistency.