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Tagliatelle alla Bolognese is a classic Italian pasta dish that originates from the city of Bologna in the Emilia-Romagna region of Italy. This recipe is made with homemade tagliatelle pasta and a rich beef ragù that’s simmered over low heat for several hours. This slow cooking process allows the flavors to meld and intensify, resulting in a deeply flavorful and hearty sauce.

Tagliatelle alla bolognese on a white plate with a golden rim.

Ingredients You’ll Need

Tagliatelle – fresh tagliatelle pasta is known for its tender and delicate texture. It’s made with classic egg pasta dough. Making the pasta from scratch is a fun and rewarding culinary experience. But, of course, you can also opt for store-bought pasta.
Olive oil – to sauté the vegetables.
Soffritto – in Italian cuisine, “soffritto” is a mix of finely chopped vegetables (usually onion, celery, and carrots) that’s sautéed in fat (typically olive oil). It builds the flavor base for the ragù. During the cooking process, the vegetables develop a natural sweetness that balances the acidity of the tomatoes and adds depth to the sauce.
Tomato paste – to sauté with the vegetables. It adds a natural sweetness and an umami-rich flavor to the ragù.
Pancetta – Pancetta is an Italian cured pork belly that is similar to bacon, but is typically not smoked. It’s known for its rich and savory taste, which intensifies and enhances the flavor of the ragù.
Meat – it’s best to use minced beef that is suitable for slow cooking. Ideally, use a cut that has a good balance of lean meat and fat, which adds flavor and moisture to the sauce as it cooks.
Wine – you can use a dry white wine or a medium-bodied red wine of your choice. Red wine intensifies the natural reddish-brown hue of the sauce and adds a richer flavor, while white wine imparts a lighter flavor with more acidity and a slightly fruity aroma.
Tomato passata – passata is a smooth tomato purée without any seeds or skins, made from crushed and strained tomatoes. Make sure to use a passata without any additional flavorings or additives.
Broth – beef broth adds a savory flavor to the sauce while also providing moisture. This prevents the ragù from drying out or becoming too thick during the slow cooking process.
Whole milk – the milk is added at the end of the cooking time and contributes to the typical silky and velvety texture of a classic bolognese ragù.

Freshly cut tagliatelle shaped into pasta nests before cooking.

Step-by-Step Instructions to make Tagliatelle alla Bolognese

Step 1

Make the soffritto: Finely chop the onion, celery, and carrots. Heat the olive oil in a large, deep skillet or pot over medium heat. Once the oil is hot, add the vegetables and the tomato paste to the pan and sauté the soffritto for about 10 minutes, stirring occasionally. This step releases the aroma and natural sweetness of the vegetables and builds the flavor base of the sauce. Once the vegetables are soft and tender, remove them from the pan and set them aside on a plate.

Step 2

Cook the meat: Turn the heat up to high and add the pancetta and minced beef. Break the meat up with a wooden spoon and cook for about 5–10 minutes until it’s evenly browned on all sides. Add the soffritto back to the pan and stir to combine. Cook for a couple more minutes, and then deglaze the pan with wine, scraping up the browned bits from the bottom of the pan. Cook until the wine is almost completely reduced.

Step 3

Add the tomato passata and the broth. Season the sauce with salt and pepper. Turn the heat down to low and cover the pot with a lid. Bring the sauce to a gentle simmer and slowly cook the ragù on low heat for about 4 hours, stirring occasionally. This slow cooking process allows all the flavors to meld and results in a rich and deeply flavorful sauce. In case the ragù becomes too thick and dry during the cooking process, you can add a bit more broth or water as needed. The ideal consistency should be rich and creamy, with a velvety texture that coats the back of a spoon. It should not be overly thick like a paste, nor should it be too thin and watery. Towards the end of the cooking time, stir through the milk and continue simmering on low heat without a lid for another 15–20 minutes. Taste the ragù and add more salt to adjust the seasoning, if necessary.

Step 4

Cook the pasta: Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook the tagliatelle in the boiling water until “al dente”. For fresh pasta, this usually only takes about 2 minutes. For dried pasta, make sure to follow the package instructions. Once the pasta is done, drain it with a skimmer or tongs and add it directly to the ragù. Toss and stir to combine until the pasta strands are evenly coated with sauce. Serve the tagliatelle alla Bolognese with freshly grated Parmesan cheese. Enjoy!

Tagliatelle alla bolognese with a glass of red wine and a fork next to it.

Tips & Tricks

This Ragù alla Bolognese recipe is also great making classic Lasagna al forno made with fresh pasta sheets.
Ragù alla Bolognese is traditionally served with tagliatelle pasta, but it also tastes delicious with homemade pappardelle pasta.
This slow cooked lamb ragù is a delicious alternative to classic beef ragù and perfect for colder days.
Ragù alla Bolognese tastes even more flavorful the next day. You can make it in advance, let it cool, and then refrigerate it. This really allows all the flavors to meld, resulting in a richer and more complex flavor profile. Also, the ragù thickens slightly as it cools and rests, making it adhere better to pasta when reheated. When reheating, you can add a little water, milk, or broth to adjust the consistency if necessary. Slowly reheat it in a skillet over medium heat.
This ragù freezes well, making it a convenient make-ahead option for future meals. To freeze, let the ragù cool down completely, then transfer it to an airtight container. You can store it in the freezer for up to 6 months. When using it, let it thaw in the fridge overnight and then gently reheat it in a skillet over low-medium heat.

More Pasta Recipes You May Like:

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Ingredients to make pici carbonara at home: Eggs, pecorino, guanciale and black pepper.

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Tagliatelle alla Bolognese

published by: Julia

Print Recipe Pin Recipe

Prep 30

Cook 4

Total 4 30

Course dinner, Main Course, Pasta

Cuisine Italian

Servings people

Calories 1334 kcal

Ingredients

For the ragù alla Bolognese:

1 onion – finely chopped
1 celery stick – finely chopped
2 carrots – peeled and finely chooped
4 tbsp olive oil
1 tbsp tomato purée
100 g pancetta
500 g minced beef
150 ml wine – red wine or dry white wine
250 g tomato passata
350 ml beef broth
150 ml whole milk
salt and pepper to taste
finely grated Parmesan cheese to serve

To serve:

600 g fresh tagliatelle pasta OR 400 g dried pasta – to make tagliatelle from scratch, you will need about 400 g of flour and 4 eggs.

Instructions

Make the soffritto: Finely chop the onion, celery, and carrots. Heat the olive oil in a large, deep skillet or pot over medium heat. Once the oil is hot, add the vegetables and the tomato paste to the pan and sauté the soffritto for about 10 minutes, stirring occasionally. This step releases the aroma and natural sweetness of the vegetables and builds the flavor base of the sauce. Once the vegetables are soft and tender, remove them from the pan and set them aside on a plate.
Cook the meat: Turn the heat up to high and add the pancetta and minced beef. Break the meat up with a wooden spoon and cook for about 5–10 minutes until it’s evenly browned on all sides. Add the soffritto back to the pan and stir to combine. Cook for a couple more minutes, and then deglaze the pan with wine, scraping up the browned bits from the bottom of the pan. Cook until the wine is almost completely reduced.
Add the tomato passata and the broth. Season the sauce with salt and pepper. Turn the heat down to low and cover the pot with a lid. Bring the sauce to a gentle simmer and slowly cook the ragù on low heat for about 4 hours, stirring occasionally. This slow cooking process allows all the flavors to meld and results in a rich and deeply flavorful sauce. In case the ragù becomes too thick and dry during the cooking process, you can add a bit more broth or water as needed. The ideal consistency should be rich and creamy, with a velvety texture that coats the back of a spoon. It should not be overly thick like a paste, nor should it be too thin and watery. Towards the end of the cooking time, stir through the milk and continue simmering on low heat without a lid for another 15–20 minutes. Taste the ragù and add more salt to adjust the seasoning, if necessary.
Cook the pasta: Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook the tagliatelle in the boiling water until “al dente”. For fresh pasta, this usually only takes about 2 minutes. For dried pasta, make sure to follow the package instructions. Once the pasta is done, drain it with a skimmer or tongs and add it directly to the ragù. Toss and stir to combine until the pasta strands are evenly coated with sauce. Serve the tagliatelle alla Bolognese with freshly grated Parmesan cheese. Enjoy!

Video

Nutrition

Calories: 1334kcalCarbohydrates: 86gProtein: 38gFat: 90gSaturated Fat: 28gPolyunsaturated Fat: 9gMonounsaturated Fat: 44gTrans Fat: 2gCholesterol: 110mgSodium: 1561mgPotassium: 1043mgFiber: 6gSugar: 7gVitamin A: 5505IUVitamin C: 9mgCalcium: 135mgIron: 8mg

Keywords Beef ragù, easy pasta recipe, Fresh Pasta, homemade pasta, homemade tagliatelle, italian cuisine, Ragù alla Bololgnese, slow cooked ragù, Tagliatelle alla Bolognese

Classic Tagliatelle alla Bolognese Recipe

Ingredients You’ll Need