traditional bolognese

Looking for a traditional bolognese sauce from Italy? Look no further; this authentic tagliatelle bolognese recipe is the official version commonly served in restaurants and homes in Bologna.

Tagliatelle Bolognese

tbsp extra virgin olive oil

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

1.1 lbs ground beef mince ((500 grams))

0.45 lbs pancetta ((200 grams))

fl oz white wine ((150 milliliters) or red wine)

8.5 fl oz milk ((250 milliliters))

8.5 fl oz beef stock ((250 milliliters))

oz passata ((400 grams) or canned chopped tomatoes)

Salt and pepper (to taste)

1.32 lbs tagliatelle ((600 grams) fresh or dried)

Parmigiano Reggiano (to serve)

In a deep sauté pan over medium heat, add a little olive oil and fry the pancetta for 3 to 4 minutes. Add chopped vegetables and continue to sauté for 6 to 8 minutes, until softened. If necessary add a bit more olive oil.

Add ground beef and cook for 4 to 5 minutes while occasionally mixing until the beef has browned. If there are any big lumps, you can break them up with a spatula or wooden spoon.

Turn up the heat to high and deglaze the pan by adding the wine and scraping any brown bits stuck to the bottom with a spatula or wooden spoon. Once the alcohol has evaporated, mix in the stock and tomato passata.

Bring to a light simmer and turn the heat low. Partially cover the pan with a lid and lightly simmer for at least 1 1/2 hours while stirring occasionally. Add more stock if necessary. Season with salt and pepper. Stir in the milk and simmer for an additional 30 minutes.

Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.

If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.

Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

The truth is, Spaghetti Bolognese doesn’t exist! The mayor of Bologna has confirmed that while Ragù alla Bolognese is a classic, it’s never served with spaghetti. Traditionally, this famous Bolognese ragù pairs with wider pasta like tagliatelle or pappardelle. I have the authentic recipe from the Accademia Italiana Della Cucina, and I’m excited to share it with you. 

Traditional Bolognese Recipe From Italy!

Garlic Olive Oil (optional)

Pancetta, diced

Ground Beef (preferably Chuck)

Onion,

Tomato Paste

Carrots,

Celery,

Tomatoes

Red Wine

Beef Broth

Milk

Salt and Black Pepper

Parmesan Cheese

In a sauté pan large enough to cook the ground beef add 2 tablespoons of olive oil and when hot add the beef and cook until golden browned, allowing any excess water to evaporate.

In a large Dutch oven, warm the pancetta and cook until the fat is rendered. You can add a tablespoon of olive oil if you think you need it!  After the Pancetta has released enough fat, add the onion and cook until light golden brown.

Stir in the tomato paste and allow it to caramelize briefly.  Add carrots and celery, then add the crushed tomatoes and red wine, letting the wine reduce.   

Pour in the beef broth, Add the beef if it is nice and golden brown, then cover and simmer gently for about an hour. 

After an hour, remove cover and add the milk, stir, and continue simmering not covered for another hour, ensuring the sauce remains moist, adding more broth if needed.   

Season with salt and pepper. Toss with cooked pasta and serve topped with grated Parmesan. Enjoy!  And there will be plenty of sauce for leftovers 👍

My grandfather loves italian food. He was amazed by Pisa and Rome on his visits. But let me tell you, he was never so happy to eat a homecooked meal as this! The recipe has style, was not too hard to cook and tastes great. I love beacon.

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