There’s something truly magical about a slow-simmered, rich, and hearty Tagliatelle Bolognese. This dish isn’t just pasta with meat sauce—it’s an experience. A comforting, deeply flavorful meal that brings people together, filling the kitchen with the irresistible aroma of tomatoes, garlic, wine, and herbs.
Authentic Bolognese sauce comes from Bologna, Italy, where it’s traditionally slow-cooked for hours to develop a rich, velvety texture. Unlike American-style meat sauces, this one is creamy, savory, and layered with depth thanks to a medley of meats, a unique spice mix, and a splash of red wine. Trust me, this recipe is a game-changer!
Why You’ll Love Tagliatelle Bolognese
Is this Tagliatelle Bolognese for you? Let’s see. Tagliatelle Bolognese is…
- Rich & Savory – A slow-simmered sauce with deep, complex flavors.
- Perfectly Creamy – Whole milk adds a luscious, velvety texture.
- A True Italian Classic – Inspired by traditional Bologna-style ragù.
- Comforting & Satisfying – A hearty dish perfect for cozy nights.
- Restaurant-Worthy – You’ll impress everyone at the table!
Ingredients in Tagliatelle Bolognese
Spice Mix:
Aromatic and flavorful, this spice blend adds depth to the sauce.
Black Peppercorns, Cloves & Bay Leaf: Provide warmth and complexity.
Fennel Seeds: Subtly enhances the meaty flavors with a mild licorice note.
Red Pepper Flakes: A touch of heat to balance the richness.
Dried Thyme: Adds an earthy undertone.
For the Bolognese Sauce:
The heart of the dish, slow-cooked to perfection.
Pancetta (or Bacon): Adds a smoky, salty richness.
Onion, Carrots & Celery: The classic Italian soffritto base for deep flavor.
Kosher Salt: Enhances every ingredient.
Garlic: Because what’s an Italian dish without it?
Canned Whole Tomatoes & Tomato Paste: The foundation of the sauce, providing sweetness and acidity.
Red Wine: Adds depth and richness to the sauce.
Ground Beef & Italian Sausage: A perfect blend of textures and flavors.
Whole Milk: Softens the acidity of the tomatoes and creates a silky sauce.
Red Wine Vinegar: Brightens up the flavors at the end.
For the Pasta:
The perfect vessel for this luxurious sauce.
Tagliatelle (or Pasta of Choice): The traditional pairing, with wide ribbons to hold the sauce.
Butter: Adds a final touch of richness.
Burrata Cheese (or Parmesan): Creamy, indulgent, and perfect for finishing.
Fresh Basil: A bright, fresh garnish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Spice Mix: Crush the peppercorns, cloves, and fennel seeds with a mortar and pestle (or use a spice grinder). Mix with the bay leaf, red pepper flakes, and thyme. Set aside.
Cook the Pancetta: In a large pot over medium heat, cook the diced pancetta until crispy. Remove and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables: Add the onion, carrots, celery, and salt to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to cook off the alcohol.
Add the Meats: Crumble in the ground beef and sausage. Cook until browned, breaking it apart with a spoon.
Incorporate the Tomatoes: Stir in the tomato paste, whole tomatoes (crushed by hand), and the spice mix. Reduce the heat and let it simmer gently.
Slow Simmer: Pour in the milk, stirring well. Let the sauce cook on low heat for 1.5 to 2 hours, stirring occasionally, until thickened and rich.
Finish the Sauce: Stir in the red wine vinegar for a final burst of brightness. Adjust seasoning if needed.
Cook the Pasta: Boil the tagliatelle in salted water until al dente. Drain and toss with butter.
Assemble & Serve: Toss the pasta with the sauce, ensuring each strand is coated. Serve with burrata or Parmesan and fresh basil.
How to Serve Tagliatelle Bolognese
- With Garlic Bread: Perfect for soaking up that incredible sauce.
- Paired with a Bold Red Wine: Try a Sangiovese or Chianti for an authentic touch.
- With a Fresh Salad: A simple arugula or Caesar salad complements the richness.
- Topped with Extra Cheese: Because more Parmesan is always a good idea!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 620
- Sugar: 9g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
Tips & Variations
- Use fresh pasta – Fresh tagliatelle absorbs the sauce beautifully.
- Let it simmer longer – The longer, the better! Low and slow creates the best flavor.
- Swap the meat – Try ground veal for a richer taste.
- Make it ahead – The sauce tastes even better the next day!
- Freeze for later – Bolognese sauce freezes beautifully for up to 3 months.
Final Thoughts
There’s nothing quite like a bowl of Tagliatelle Bolognese to bring comfort, joy, and a little bit of Italy into your kitchen. It’s a dish that’s worth the time, rewarding you with every rich, savory bite. So pour yourself a glass of wine, let the sauce simmer, and get ready to enjoy a pasta night like no other!
Tagliatelle Bolognese
Ingredients
- Spice Mix:
- 10 black peppercorns
- 4 whole cloves
- 1 bay leaf
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
- ½ tsp dried thyme
- For the Bolognese Sauce:
- ½ lb pancetta or bacon, diced small
- 1 large yellow onion finely chopped
- 2 carrots peeled and diced small
- 2 celery stalks diced small
- ½ tsp kosher salt
- 4 cloves garlic finely chopped
- 14 oz canned whole tomatoes
- 4 oz tomato paste
- ½ cup red wine See Note 1
- 1 lb ground beef 90/10 (See Note 2)
- 1 lb sweet or hot Italian pork sausages casings removed (See Note 2)
- 1 cup whole milk
- 2 tbsp red wine vinegar
- For the Pasta:
- 16 oz tagliatelle or pasta of choice
- 2 tbsp butter
- 4 oz burrata cheese or shredded Parmesan
- Fresh basil leaves for garnish
Instructions
- Prepare the spice mix: Blend the peppercorns, cloves, bay leaf, fennel seeds, red pepper flakes, and thyme in a spice grinder until finely ground. Set aside.
- Cook the pancetta: In a large skillet or Dutch oven, cook the pancetta (or bacon) over medium heat until crispy. Transfer to a plate lined with paper towels.
- Sauté the vegetables: Remove excess fat, leaving about 1 tbsp in the pan. Add onions, carrots, celery, and salt, stirring occasionally until golden brown (about 5-6 minutes). Stir in garlic and cook for another 2 minutes.
- Slow cook the sauce: If using a slow cooker, transfer the vegetables to it. Add the spice mix, pancetta, ground beef, pork sausage, red wine, tomatoes, and tomato paste. Stir, breaking up the meat and tomatoes. Cook for 4 hours on high (or 3 hours on medium-low heat if using a stovetop Dutch oven).
- Finish the sauce: Stir in milk and cook for 2 more hours on high (or 1 hour on medium heat for stovetop), stirring occasionally until thickened. Add red wine vinegar and adjust seasoning.
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook tagliatelle until al dente, reserving ½ cup of pasta water before draining.
- Combine pasta and sauce: Toss pasta with butter in a large skillet over medium heat. Add bolognese sauce, mixing well. Stir in the reserved pasta water for a thick, glossy finish.
- Serve: Top with burrata or Parmesan cheese, garnish with fresh basil, and enjoy!
Notes
- Note 1: Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon for best flavor.
- Note 2: You can substitute ground turkey or chicken for a lighter version.
