Tagliatelle Bolognese

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Winter Comfort Food

Rated: 4 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

Cook Time:
--
Level:
--
Yield:
4 to 6 servings

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Manly Man Lasagna

Photo: Tagliatelle Bolognese

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Tagliatelle Bolognese
connie Eastlake, OH 09-23-2009
Flag

Great Bolognese Sauce!
Rated: 5 stars out of 5

I have made this recipe quite a few times and I must say that it is one of my favorites to make. It definitely takes time to... make so, if you aren't taking at least 2 hours to simmer it the way the instructions say, then don't waste your time. I have tried to make it quick and it definitely does not taste the same. The things I do differently is that I leave mine more rustic, where I do not puree the veggies and the bacon before hand. I just throw them all in the pot and let them cook some and then I add the meat and follow the rest accordingly. I don't have access to tagliatelle so I use succhieto's and that clings to the sauce well. I did drain the grease after the meat was cooked (I used comb meatloaf mix). Did not use wine but chicken stock instead. Has great depth of flavor!Read more
recipe Tagliatelle Bolognese
S Jefferson City, MO 05-11-2009
Flag

Excellent Recipe - Definitely worth the effort!
Rated: 5 stars out of 5

I saw this on Tyler's Ultimate and knew I had to try it. While cooking it, because I'm not fond of a strong wine flavor, I... tried to calm that flavor by cutting back the wine by half and increasing the tomatoes by nearly double. I don't remember how long I simmered it but it was several hours. I love a slow cooking process! It made A LOT but it was wonderful. My kids loved it--especially with the ricotta cheese on top. I love how the milk breaks down the meat into a very fine texture. I'd never heard of such a thing so I just had to try out this recipe. I may try to substitute chicken broth for wine next time. I will definitely make this recipe again.Read more
recipe Tagliatelle Bolognese
C San Jose, CA 03-12-2009
Flag

Tasty - but read the reviews first!
Rated: 4 stars out of 5

I began reading the reviews part way through making this dish- good thing! I cut back the wine and milk to 1 cup each; it... would have otherwise taken double the amount of time to prepare. I simmered my sauce for 1.5 hours. My husband walked in the house and said, "What is that? It smells divine!" It tasted wonderful too. I won't make it that often, only because we don't eat that much red meat. I split the total weight of meat between beef, pork and turkey. Also skimmed the oil from the meat off the top near the end of simmering. Otherwise made it as written. Read more
recipe Tagliatelle Bolognese
SCOTT Palm Springs, CA 03-10-2009
Flag

Good start.
Rated: 4 stars out of 5

I guess that I have learned to adjust recipes as I see fit, but this was a great guide to a great sauce. I used less than... half the amount of meat, so I added only 3/4 cups of nonfat milk and red wine. I pre-cooked the bacon until almost crisp, and browned the ground turkey first. I also added double the amount of crushed tomatoes. Otherwise, I followed the recipe, and it was incredible. No fat, and a ton of flavor. The extra tomatoes saved the day, and pre-cooking the meats kept the flavor, and got rid of the grease.Read more
recipe Tagliatelle Bolognese
Viki Ellicott City, MD 03-06-2009
Flag

TAG-lee-atell
Rated: 1 stars out of 5

Tyler, if you can pronounce Bolognese, why is tagliatelle a problem? GEEE!
recipe Tagliatelle Bolognese
Beverly Columbus, OH 03-05-2009
Flag

Tagliatelle Bolognese
Rated: 5 stars out of 5

I have to come to Tyler's aid. First of all if any of you knew anything about cooking this dish, you would no that it takes... at least 3 1/2 to 4 hours to make Bolognese. This is not something you just throw in the pot and say oh its to soupy. You have to puree the vegs. and season generously with salt you coat the pan with oil over med. heat you cook the water down and the veggys are brown ,and you stir frequently about 15 to 20 mins. then add the meat and season again. Brown the beef, don't rush this step. Cook another 15 to 20 mins. Then add the tomato past and cook till brown another 4 to 5 mins. then add the water to the pan till it is about 1 inch above the meant. Bring it to a biol and then reduce the heat to simmer. As the water evaporates you have to add it again about 2 to 3 cups. Use a lot of water. This is how you get the flavor . if you add the water all at one time you will have soup meat. this will take about 3 1/2 to 4 hours. this takes some time but it is worth the time if you do it right. And to all of you that like to add and take away??? don't gripe if its not right. I'm sorry but Tyler is a wonderful COOK and to put him down like this is not right. You are the ones that didn't make it right. Bev in Columbus, Ohio Read more