Beef Bolognese with Tagliatelle (Print version)
Rich beef sauce slow-cooked and paired with delicate ribbons of tagliatelle for a comforting Italian dish.
# What you'll need:
→ Meats
01 - 1.1 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 1 2/3 cups canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1/2 cup dry red wine
09 - 3/4 cup + 1 tbsp beef stock
10 - 1/2 cup whole milk
→ Pantry
11 - 2 tbsp olive oil
12 - 2 bay leaves
13 - 1 tsp dried oregano
14 - 1/2 tsp dried thyme
15 - Salt and freshly ground black pepper, to taste
→ Pasta
16 - 14 oz tagliatelle
→ To Serve
17 - 1/2 cup freshly grated Parmigiano-Reggiano cheese
18 - Fresh basil or parsley leaves (optional)
# How to make it:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high, add ground beef breaking it apart with a spoon, and cook until browned and no longer pink, about 8 minutes.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits from the pot bottom. Simmer until the wine has mostly evaporated, about 3 minutes.
05 - Add crushed tomatoes, beef stock, whole milk, bay leaves, oregano, thyme, salt, and pepper. Stir thoroughly and bring to a gentle simmer.
06 - Reduce heat to low, partially cover, and cook for 1 to 1.5 hours, stirring occasionally, until sauce thickens and flavors deepen. Add extra stock if sauce thickens excessively.
07 - Remove bay leaves, taste, and adjust seasoning as needed.
08 - While sauce simmers, bring salted water to a boil in a large pot. Cook tagliatelle following package directions until al dente. Drain, reserving 1/2 cup of pasta water.
09 - Toss tagliatelle with a ladle of Bolognese and some reserved pasta water. Serve topped with additional sauce and grated Parmigiano-Reggiano. Garnish with basil or parsley if desired.
# Expert suggestions:
01 -
- It has a slow-cooked depth of flavor that feels like sharing a treasured family secret.
- Each bite is comfort wrapped in tender ribbons of tagliatelle that quickly became a weeknight favorite.
02 -
- Don’t rush the simmering; allowing the sauce to slowly thicken brings out that rich, deep flavor you’ll crave forever.
- The splash of milk towards the end softens the acidity from tomatoes making the sauce silky and balanced.
03 -
- Be patient while browning your beef evenly to lock in that deep flavor and juicy texture.
- A quick splash of reserved pasta water when tossing brings out the sauce’s creaminess and helps it cling to the noodles perfectly.