Tagliatelle alla Bolognese

Ingredients

• 30 ml olive oil (for sautéing)
• 100 g pancetta, diced (finely diced)
• 1 piece onion (finely chopped)
• 1 piece carrot (finely chopped)
• 1 piece celery stalk (finely chopped)
• 300 g ground beef (preferably coarsely ground chuck)
• 30 g tomato paste (concentrated)
• 100 ml dry white wine (or red wine as an alternative)
• 100 ml whole milk (added to tenderize the meat)
• 400 ml beef stock (kept warm, added gradually)
• 15 g unsalted butter (for finishing the sauce)
• 400 g fresh tagliatelle pasta (fresh egg pasta preferred)
• to taste salt (season to taste)
• to taste black pepper (freshly ground, to taste)
• 40 g Parmigiano-Reggiano, grated (for serving)

Instructions

1. 1

   Heat the olive oil in a heavy-based pot or Dutch oven over medium heat and add the diced pancetta; cook for 3-4 minutes until the fat renders.

2. 2

   Add the chopped onion, carrot and celery (the soffritto) and cook gently for 8-10 minutes until softened but not browned.

3. 3

   Increase the heat to medium-high, add the ground beef, and cook, breaking it up with a spoon, until no pink remains (internal temperature should reach at least 71°C/160°F for food safety).

4. 4

   Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor, then pour in the white wine and let it simmer until mostly evaporated.

5. 5

   Add the milk and simmer for 5 minutes until it's mostly absorbed — this classic step tenderizes the meat and rounds out acidity.

6. 6

   Pour in about one-third of the warm beef stock, reduce the heat to low, and let the ragù simmer uncovered for at least 2 hours, adding more stock gradually as it reduces, stirring occasionally.

7. 7

   Season with salt and pepper to taste in the last 20 minutes of cooking; the finished ragù should be thick, rich and clinging to a spoon, not watery.

8. 8

   Bring a large pot of generously salted water to a rolling boil and cook the fresh tagliatelle for 2-3 minutes, or until al dente (check package timing).

9. 9

   Drain the pasta, reserving a splash of pasta water, and toss it directly into the ragù with the butter, adding a little pasta water if needed to loosen the sauce and coat the strands evenly.

10. 10

    Serve immediately in warmed bowls, topped with freshly grated Parmigiano-Reggiano.

Tips

• Use a mix of ground beef and pork for extra depth, as is traditional in many Bolognese households.
• Let the ragù simmer low and slow — the longer it cooks (up to 3-4 hours), the richer and more complex the flavor becomes.
• Authentic Bolognese is never served with spaghetti; wide, flat tagliatelle hold the rich sauce much better.
• The sauce can be made a day ahead — it tastes even better after resting overnight in the fridge.