Save This dish features slowly cooked ground beef enriched with vegetables, white wine, and crushed tomatoes, simmered to a rich, flavorful sauce. Milk and nutmeg add depth, while tagliatelle pasta brings a silky texture that perfectly balances the hearty meat sauce. Fresh Parmesan and herbs finish the dish for an authentic Italian dining experience. The method includes gentle sautéing of aromatics, careful simmering to develop flavor, and combining pasta to absorb every bit of richness. Ideal for a medium-difficulty, comforting meal that highlights classic Italian ingredients and techniques.
Discovering Beef Bolognese with Tagliatelle felt like unlocking a treasure trove of flavors that warm the soul. I remember the first time I made it, the kitchen filled with that rich, meaty aroma mingled with garlic and herbs—it instantly felt like comfort in a bowl.
One evening, unexpected guests arrived just as I was finishing this sauce, and watching everyone gather around the table with smiles made me realize how meals like this bring people closer in the best way possible.
Ingredients
- Olive oil: I use fruity extra virgin olive oil for a subtle richness that lifts the whole dish
- Ground beef: 80% lean to keep the sauce hearty but not greasy, and I sometimes add pancetta for extra depth
- Onion, carrot, celery, garlic: These aromatics soften to create the flavor base you’ll fall in love with
- Whole milk: It mellows the acidity and gives the sauce a silky texture
- Dry white wine: Adds brightness and helps tenderize the meat
- Canned whole tomatoes: Hand-crushed to control the chunkiness and texture
- Tomato paste: Concentrates the tomato flavor and adds body
- Herbs & seasonings: Oregano, bay leaf, black pepper, salt, and a pinch of nutmeg balance the flavors perfectly
- Tagliatelle: Wide ribbons that catch the sauce wonderfully—cook al dente for best results
- Parmesan cheese: Freshly grated on top to finish with a salty punch
Instructions
- Get Everything Ready:
- Chop all your vegetables finely so they melt into the sauce and set your ingredients within arm’s reach for smooth cooking.
- Start the Sofrito:
- Heat olive oil over medium; sauté onion, carrot, celery, and garlic stirring gently; the kitchen starts to smell sweet and earthy.
- Brown the Beef:
- Turn the heat up and add the ground beef, breaking it apart as it browns, releasing a savory richness that fills the air.
- Add Tomato Paste:
- Stir it in and cook a couple of minutes until it deepens in color and scent, thickening the base nicely.
- Deglaze with Wine:
- Pour in white wine, scraping the pan to lift caramelized bits, then let it reduce by half as aromas intensify.
- Simmer with Tomatoes and Herbs:
- Add crushed tomatoes, oregano, bay leaf, pepper, and salt; lower heat to a gentle simmer—this is where magic transforms simple ingredients into luscious sauce.
- Cook Low and Slow:
- Partially cover and let the simmer go for 1 hour, stirring now and then; the sauce thickens and flavors marry perfectly.
- Finish with Milk & Nutmeg:
- Stir in milk and nutmeg; simmer uncovered 15 minutes for a velvety finish that sings in every bite.
- Boil and Cook Pasta:
- While sauce simmers, bring salted water to a rolling boil; cook the tagliatelle until just firm, reserving a bit of pasta water—it’s the secret to silkier sauce.
- Toss Pasta with Sauce:
- Drain pasta and fold gently into the sauce, adding reserved water as needed to help everything meld.
- Serve and Garnish:
- Plate the tagliatelle topped with freshly grated Parmesan and a sprinkle of basil or parsley for a fresh burst.
Save This dish became a true comfort for me during chilly winter nights when a warm plate and good company felt like the perfect remedy for long days.
Keeping It Fresh
Always opt for fresh herbs if you can. I like to add basil or parsley just before serving to keep that lively green note bright against the rich sauce.
When You're Missing Something
If you find you’re low on Parmesan or fresh herbs, a good grating of Pecorino or a sprinkle of dried oregano can come to the rescue without losing much flavor.
Serving Ideas That Clicked
This sauce pairs beautifully with a simple green salad dressed lightly in lemon and olive oil to cut through the richness.
- Feel free to toss leftovers with some roasted vegetables for a quick reheated meal
- Adding a splash of reserved pasta water is a game changer for silky coating
- Don’t forget to offer extra Parmesan at the table—it’s always appreciated
Save Thanks for stopping by the kitchen with me—hope this recipe brings as much joy to your table as it has to mine!
Recipe Questions & Answers
- → What type of meat works best for this dish?
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Ground beef with about 80% lean content offers the ideal balance of flavor and fat. Mixing in some ground pork or pancetta can enhance richness if desired.
- → How can I ensure the sauce has a smooth texture?
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Simmer the sauce gently for at least an hour, stirring occasionally and adding pasta water if needed to maintain silkiness.
- → Why is milk added during cooking?
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Milk softens the acidity of tomatoes while creating a creamy, velvety texture in the sauce, enhancing its overall richness.
- → Which herbs complement the flavors here?
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Dried oregano, bay leaf, and fresh basil or parsley garnish balance the sauce with aromatic earthiness and brightness.
- → Can tagliatelle be substituted with other pasta?
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Yes, flat noodles like pappardelle or fettuccine are suitable alternatives, holding the sauce well due to their broad surface.
