Tagliatelle Bolognese
This authentic Italian Tagliatelle Bolognese is a rich and flavorful dish featuring a slow-cooked meat sauce made with beef, pork, pancetta, and a blend of aromatic spices. Simmered to perfection, this savory, tomato-based sauce is served over al dente tagliatelle, topped with burrata or Parmesan cheese.
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.