Tagliatelle alla Bolognese

Tagliatelle alla Bolognese

This dish isn’t just a recipe, it’s a story woven from the finest strands of fresh egg tagliatelle in a rich and hearty Bolognese sauce. Each ingredient, from the robust ground beef and savoury pancetta to the sweet carrots and aromatic celery, is a character in this culinary tale.


  • 1lb of fresh egg pasta
  • 3/4 lb. ground beef
  • 1/3 lb pancetta
  • 1 1/4 cups tomato passata or tomato paste
  • 3/4 cup beef stock
  • 2 carrots
  • 2 sticks of celery
  • 1/2 small onion
  • 1/2 cup red (or dry white) wine
  • 1/2 cup milk
  • Extra virgin olive oil
  • A pinch of salt
  • black pepper

Method of cooking:

Finely chop the carrots, celery and onion. In a large frying pan, heat a generous amount of extra virgin olive oil over a medium heat. Add the bacon and cook until it begins to brown. Add the chopped vegetables and cook until soft and fragrant.

Increase the heat to medium-high and add the ground beef to the pan with the soffritto. Cook until the meat is well browned, breaking it up with a spoon as it cooks. Season with salt and pepper.

Pour in the wine and simmer until the alcohol has evaporated. Add the tomato passata and beef stock and bring to the boil. Reduce the heat to low and allow the sauce to simmer slowly, stirring occasionally, for about 1 1/2 to 2 hours. If the sauce gets too thick, add a little more stock or water.

When the sauce has thickened and the flavours have melded, stir in the milk and simmer for a further 30 minutes. Season to taste with more salt and pepper if necessary.

Bring a large pan of salted water to the boil. Cook the tagliatelle according to the packet instructions until al dente. Drain the pasta, reserving a cup of the water.

Add the cooked tagliatelle to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency. Serve hot with a sprinkle of freshly grated Parmesan cheese if you like.

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