Beef Bolognese Tagliatelle (Printable version)
Slow-simmered beef sauce enriched with herbs, paired with tender tagliatelle for a satisfying Italian dinner.
# What you need:
→ Meat & Dairy
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 carrots, finely chopped
04 - 2 celery stalks, finely chopped
05 - 2 garlic cloves, minced
06 - 1.1 lb ground beef (80% lean)
07 - 1/3 cup plus 1 tablespoon whole milk
08 - 1.7 oz grated Parmesan cheese, plus additional for serving
→ Liquids
09 - 1/2 cup dry white wine
10 - 28 oz canned whole tomatoes, hand-crushed
11 - 2 tablespoons tomato paste
12 - 10.5 oz dried tagliatelle
→ Herbs & Seasonings
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon salt, plus more for pasta water
17 - Pinch of nutmeg (optional)
18 - Fresh basil or parsley, chopped, for garnish
# How To:
01 - Heat olive oil in a large heavy-bottomed pan over medium heat. Add onion, carrot, celery, and garlic. Sauté for 7 to 8 minutes until softened without browning.
02 - Increase heat to medium-high; add ground beef and cook while breaking it up with a spoon until fully browned.
03 - Add tomato paste to the beef mixture and cook for 2 minutes to deepen flavor.
04 - Pour white wine into the pan, scraping any browned bits from the bottom. Simmer until the liquid reduces by half, approximately 3 minutes.
05 - Stir in crushed tomatoes, oregano, bay leaf, black pepper, and salt. Reduce heat and simmer gently.
06 - Partially cover and cook for 1 hour, stirring occasionally. If the sauce thickens too much, add a splash of water to adjust consistency.
07 - Stir in milk and nutmeg if using. Simmer uncovered for an additional 15 minutes. Adjust seasoning as needed and remove bay leaf.
08 - Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
09 - Drain pasta and stir into the sauce, tossing gently to coat. Add reserved pasta water if necessary to achieve a silky texture.
10 - Plate immediately, garnishing with grated Parmesan and chopped fresh basil or parsley.
# Expert Advice:
01 -
- This sauce simmers slowly to develop a depth of flavor that feels like a shared secret among friends
- It’s a versatile classic that’s both hearty and elegant, making it a go-to for special dinners or cozy nights
02 -
- Simmering slowly and gently is key to avoid a bitter or burnt taste and to develop a smooth sauce
- Adding milk near the end softens the acidity and enriches the texture—don’t skip this step
03 -
- Use a heavy-bottomed pan for even heat to prevent burning and ensure slow cooking is gentle
- The secret to flavor layering is adding ingredients in stages and tasting as you go for seasoning balance