Save Recipe Print
Tagliatelle Bolognese
Yield:
4 to 6 servings
Yield:
4 to 6 servings

Ingredients

Directions

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Pairs well with Sangiovese

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Simple Bolognese

Recipe courtesy of Giada De Laurentiis

Spaghetti Bolognese

Recipe courtesy of Tyler Florence

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Short Ribs with Tagliatelle

Recipe courtesy of Giada De Laurentiis

Tagliatelle con Vongole

Recipe courtesy of Rachael Ray

Tagliatelle al Ragu

Recipe courtesy of Mario Batali

Tagliatelle del "Magnifico"

Recipe courtesy of La Cucina del Garga

Browse Reviews By Keyword