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Italian · Dinner

Tagliatelle alla bolognese

Fresh egg tagliatelle dressed with a slow Bolognese ragù of finely chopped soffritto, pancetta, beef, wine, modest tomato, stock, and milk.

About 3 hr 35 minTotal
About 3 hr 35 minActive
$$Cost
AdvancedDifficulty
Makes 6 servings
Tagliatelle alla bolognese with broad egg noodles coated in rich meat ragù and Parmigiano-Reggiano.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 tablespoons unsalted butter
  • 4 ounces pancetta, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 1/2 pounds coarsely ground beef
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 cup tomato passata
  • 2 cups low-sodium beef stock, plus more as needed
  • 1 cup whole milk
  • 24 ounces fresh egg tagliatelle
  • 1 cup finely grated Parmigiano-Reggiano

Instructions

  1. Melt butter in a . Cook pancetta until its fat renders, then add onion, carrot, and celery and cook gently until fully soft, 10 minutes.

  2. Raise heat, add beef, 1 teaspoon salt, and pepper, and brown while breaking into small crumbles. Add wine and reduce until no alcohol aroma remains. Stir in tomato paste 2 minutes, then passata and stock.

  3. Barely simmer uncovered 2 to 2 1/2 hours, stirring and adding stock only as needed. Stir in milk for the final 20 minutes and season with remaining salt; the ragù should be rich and spoonable, not tomato soup.

  4. Boil tagliatelle in salted water until al dente. Reserve water, drain, and toss pasta with enough ragù and a splash of water so sauce clings. Serve with Parmigiano.

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