Bolognese Sauce with Tagliatelle
A slow-simmered meat ragù that melds beef, pork, and pancetta into a rich, savory sauce, tossed with wide ribbon tagliatelle for hearty, comforting bites. Long braising and a splash of milk soften acidity and produce a velvety texture that clings to every strand of pasta.
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
4 oz pancetta, diced
1 yellow onion, finely chopped
1 carrot, finely chopped
1 stalk celery stalk, finely chopped
3 clove garlic, minced
1 lb ground beef, 80/20
½ lb ground pork
3 tbsp tomato paste
½ cup dry white wine
28 oz crushed tomatoes, can
1 cup beef broth, low-sodium
½ cup whole milk
1 bay leaf
1 tsp dried thyme
1 ½ tsp salt
½ tsp black pepper, freshly ground
1 tsp sugar, optional
12 oz tagliatelle
½ cup grated Parmesan
2 tbsp fresh parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.