Tagliatelle Bolognese with Slow-Simmered Meat Sauce

Introduction

Tagliatelle Bolognese with Slow-Simmered Meat Sauce is the crown jewel of traditional Italian cuisine — rich, hearty, and deeply comforting. Originating from Bologna in Northern Italy, this dish features long ribbons of fresh tagliatelle pasta coated in a slow-cooked meat sauce made with a blend of ground beef, pork, aromatic vegetables, wine, tomatoes, and cream.

The sauce is simmered gently for hours, developing complex flavors that cling perfectly to every strand of pasta. It’s rustic, elegant, and bursting with authentic Italian soul.

This isn’t your typical tomato-heavy spaghetti sauce — it’s Bolognese, a luxurious, slow-cooked ragù that embodies patience, passion, and tradition.

Why I Love This Recipe

I love Tagliatelle Bolognese because it’s the kind of meal that tells a story. Every spoonful of sauce speaks of slow cooking, warm kitchens, and generations of Italian families perfecting this dish with love and care.

The magic lies in the depth of flavor — the sweetness of sautéed onions and carrots, the richness of simmered meats, the acidity of wine, and the creaminess of milk all meld together into a sauce that’s both hearty and velvety.

It’s not just food — it’s a comforting experience. Whether served on a quiet Sunday evening or at a festive dinner, it always feels special.

Why It’s a Must-Try Dish

You must try this dish because:

• It’s the most authentic Italian comfort food — slow-cooked and soulful.
• The texture of tagliatelle perfectly captures the meat sauce for every bite.
• It’s versatile — great for family dinners, date nights, or special occasions.
• It showcases true culinary craftsmanship — simple ingredients elevated by time and care.

If you’ve only ever had spaghetti with meat sauce, this Bolognese will redefine your idea of what pasta can be.

Preparation and Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 2½ hours (minimum for best flavor)
• Total Time: 2 hours 55 minutes
• Servings: 6
• Calories: ~650 kcal per serving

Cuisine and Course

• Cuisine: Italian (Emilia-Romagna Region)
• Course: Main Course / Pasta

Ingredients

For the Bolognese Sauce:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• ½ lb (225 g) ground beef
• ½ lb (225 g) ground pork
• ¼ cup dry white wine (or red wine)
• 1 cup whole milk or heavy cream
• 1 can (14 oz / 400 g) crushed tomatoes or tomato passata
• 2 tbsp tomato paste
• 1 cup beef broth (as needed)
• 1 tsp dried oregano (optional)
• Salt and black pepper, to taste
• Pinch of nutmeg (traditional)

For the Pasta:

• 1 lb (450 g) fresh tagliatelle or fettuccine
• Salt, for pasta water

For Serving:

• Freshly grated Parmesan cheese
• Fresh basil or parsley (optional)

Simple Cooking Directions

1. Sauté vegetables and aromatics.
2. Add ground meats and brown them.
3. Deglaze with wine, add tomatoes, and simmer.
4. Stir in milk and let it cook low and slow.
5. Cook tagliatelle, combine with sauce, and serve with Parmesan.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Base

• In a large, heavy-bottomed pot, heat olive oil and butter over medium heat.
• Add onion, carrot, and celery (the soffritto) and cook for 8–10 minutes until soft and lightly golden.
• Add garlic and cook for 1 more minute until fragrant.

Step 2: Brown the Meat

• Add ground beef and pork, breaking them apart with a spoon.
• Cook until browned and no longer pink, about 8 minutes.
• Season lightly with salt and pepper.

Step 3: Deglaze and Build Flavor

• Pour in white wine and simmer until it mostly evaporates — this step adds incredible depth.
• Stir in tomato paste and crushed tomatoes. Mix well.

Step 4: Simmer Slowly

• Add milk, a pinch of nutmeg, and oregano (if using).
• Lower the heat and let the sauce simmer uncovered for 1½–2 hours, stirring occasionally.
• Add broth as needed to maintain a rich, saucy texture.
• The sauce should become thick, glossy, and aromatic.

Step 5: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add tagliatelle and cook until al dente (fresh pasta takes about 2–3 minutes).
• Reserve ½ cup of pasta water, then drain.

Step 6: Combine and Serve

• Toss the pasta directly into the Bolognese sauce.
• Add a splash of pasta water if needed to loosen.
• Serve hot with freshly grated Parmesan and a sprinkle of parsley or basil.

How to Serve

Serve Tagliatelle Bolognese in warm bowls, topped generously with:

• Freshly grated Parmesan cheese
• A drizzle of extra virgin olive oil
• A sprinkle of fresh herbs (optional)

Pair with:

• A glass of Chianti Classico or Barbera
• A crisp green salad or roasted vegetables
• Garlic bread to soak up the extra sauce

Additional Recipe Tips

• Use a mix of meats — beef and pork give the best balance of flavor and texture.
• Simmer low and slow — this is where the magic happens.
• Add milk before tomatoes — it tenderizes the meat and balances acidity.
• Use fresh tagliatelle — its ribbons hold the sauce better than spaghetti.
• Taste and adjust — every 30 minutes, stir and check for seasoning.

Recipe Variations

1. Traditional Ragù alla Bolognese: Skip garlic and oregano, use only wine, milk, and tomato paste for authenticity.
2. Vegetable Bolognese: Substitute lentils or mushrooms for meat.
3. Creamy Bolognese: Stir in ¼ cup of heavy cream at the end for extra richness.
4. Spicy Version: Add red pepper flakes or Italian sausage.
5. Gluten-Free: Use gluten-free tagliatelle or zucchini noodles.

Freezing and Storage

• Refrigeration: Store sauce (without pasta) in an airtight container for up to 4 days.
• Freezing: Cool completely, transfer to freezer bags or containers, and freeze for up to 3 months.
• To Reheat: Thaw overnight in the fridge, reheat gently on the stove, and add a splash of broth or cream if needed.
• Pasta: Cook fresh before serving — don’t freeze cooked pasta for best texture.

Special Equipment Needed

• Heavy-bottomed Dutch oven or deep saucepan
• Wooden spoon
• Large pot for boiling pasta
• Fine grater for Parmesan
• Ladle or slotted spoon

FAQ

Q1: Can I use only beef instead of beef and pork?
Yes, but the combination of both adds better texture and flavor depth.

Q2: Can I make the sauce ahead of time?
Absolutely — Bolognese tastes even better the next day as flavors meld.

Q3: Is milk necessary?
Yes, it balances acidity and gives the sauce a mellow, rich texture.

Q4: Can I use dry pasta instead of fresh?
Yes! Just adjust the cooking time according to package instructions.

Q5: What wine works best?
Dry white wine for a lighter flavor, or red wine for deeper, richer undertones.

Conclusion

Tagliatelle Bolognese with Slow-Simmered Meat Sauce is the ultimate comfort food — rich, aromatic, and deeply satisfying. The long, slow cooking process transforms simple ingredients into a masterpiece of flavor, while the silky ribbons of tagliatelle cradle every bit of that luxurious sauce.

It’s more than just pasta — it’s a culinary tradition, a dish that embodies patience, love, and authenticity. Whether enjoyed with family or friends, it’s a meal that invites warmth and connection around the table.