For an even richer flavor, consider adding a splash of milk or a knob of butter during the last 30 minutes of simmering. Don't be afraid to experiment with different types of meat! Veal or lamb can add a unique twist to the classic Bolognese. If you don't have San Marzano tomatoes, any good quality whole peeled tomatoes will work well. The simmering time is crucial for developing the complex flavors of the sauce. Don't rush it! Serve with a hearty Italian bread for soaking up all that delicious sauce.
Bolognese Tagliatelle
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PREP TIME20 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS21
Experience the rich, complex flavors of this slowly simmered Bolognese sauce, a symphony of meat and vegetables transformed into a culinary masterpiece. This isn't just a red sauce; it's a decadent, deeply satisfying sauce that clings perfectly to fresh tagliatelle, creating a harmonious and unforgettable pasta dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol95 mg
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Fiber5 g
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Protein34 g
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Saturated Fat10 g
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Sodium544 mg
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Sugar9 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Render the pancetta in a large pan over medium heat until crisp and golden, about 7-8 minutes. Add the diced carrots, celery, and onions, cooking until softened and translucent, another 7-8 minutes. Remove the mixture from the pan and set aside.
02
Step
8 mins
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the ground beef and pork, breaking it up with a spoon, and cook until browned, approximately 7-8 minutes.
03
Step
14 mins
Return the pancetta and vegetable mixture to the pot with the meat. Pour in the white wine, reduce the heat to medium-low, and stir constantly, breaking up the meat into smaller pieces, until the wine has evaporated, about 13-15 minutes.
04
Step
5 mins
Add the drained San Marzano tomatoes, nutmeg, salt, and crushed red pepper flakes. Crush the tomatoes with the back of a spoon and continue to break down the meat mixture until finely ground, approximately 5 minutes.
05
Step
2 hrs
Pour in the beef stock and heavy cream. Reduce the heat to the lowest setting, cover partially, and simmer for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will become.
06
Step
8 mins
While the sauce simmers, cook the tagliatelle pasta in a large pot of boiling, salted water until al dente, around 8 minutes. Reserve 1 cup of the pasta water before draining.
07
Step
5 mins
Add the cooked pasta to the Bolognese sauce and toss to coat, adding a little of the reserved pasta water if needed to achieve a silky, smooth consistency. Serve immediately, topped with freshly grated Parmesan cheese.
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Please Rate
Shanon Mitchell
May 29, 2025This recipe is a game-changer! The slow simmer really makes a difference. My family loved it!
Cornell Becker
May 16, 2025I added a pinch of cinnamon along with the nutmeg, and it was amazing! Thanks for the great recipe!
Yessenia Jenkins
Apr 24, 2025The best Bolognese I've ever made. The instructions were clear, and the results were incredible.