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Tagliatelle (al ragù) Bolognese

This is a comforting, authentic taste of Italy with Tagliatelle al Ragu alla Bolognese. This dish is a timeless classic, showcasing rich and hearty flavours that define traditional Bolognese cuisine. Perfect for a family meal or a dinner party, this recipe will transport you straight to the streets of Bologna.
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Prep Time 30 minutes
Cook Time 2 hours
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 400 g tagliatelle (fresh or dried)
  • 2 tbsp olive oil
  • 100 g pancetta (finely diced)
  • 500 g minced beef (lean)
  • 250 ml red wine (optional but recommended)
  • 200 ml whole milk
  • 1 large onion (finely chopped)
  • 1 large carrot (finely diced)
  • 2 celery stalks (finely diced)
  • 1 canned chopped tomatoes (or a jar of passata)
  • hot water (as required)
  • Salt and freshly ground black pepper (to taste)
  • 80 g parmesan cheese for serving

Method
 

  1. Prepare the base:
    Heat the olive oil in a large saucepan over medium heat. Add the diced pancetta and cook until crispy and golden. Then, stir in the chopped onion, carrots, celery, and garlic. Sauté gently for about 5-7 minutes, or until the vegetables have softened.
  2. Cook the beef:
    Add the minced beef to the saucepan. Break it up with a wooden spoon and cook until browned all over. This step allows the meat to develop a deep, rich flavour.
  3. Deglaze the pan:
    If using red wine, pour it in at this stage, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer and reduce by half.
  4. Add the tomatoes:
    Stir in the canned chopped tomatoes and tomato purée. Mix well to combine.
  5. Simmer with milk:
    Pour in the whole milk and stir gently. The milk helps to tenderise the meat and balances the acidity of the tomatoes, creating a smoother, richer sauce.
  6. Cook the sauce low and slow::
    Add a cup of hot water (if required), season with salt and pepper, and bring the sauce to a gentle simmer. Cover the saucepan and let it cook on low heat for 1.5 to 2 hours, stirring occasionally. Add small amounts of water if the sauce becomes too thick.
  7. Cook the tagliatelle:
    About 10 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve a cup of pasta water before draining.
  8. Combine the pasta and sauce:
    Transfer the cooked tagliatelle to the saucepan with the ragu. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
  9. Serve:
    Divide the pasta among serving plates, top with freshly grated Parmesan cheese, and serve immediately. Pair with crusty bread and a glass of red wine for a truly Italian experience.

Video

Notes

Pro Tips:
  • For an even more authentic touch, use fresh tagliatelle instead of dried
  • The sauce can be made a day ahead and reheated gently on the stove—it often tastes even better the next day.
  • Don’t skip the milk; it’s key to achieving a velvety texture.