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Tagliatelle Bolognese Recipe

Tagliatelle Bolognese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

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  • on April 20, 2012

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    Love this recipe. Not sure how it could get bad reviews. I make it all of the time and it ALWAYS turns out great. My boyfriend LOVES it...he asks for it all of the time!

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  • on February 29, 2012

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    Tyler really hit this one out of the park! This is my "go to" recipe whenever I need to make something elegant for guests and I am pressed for time. Don't skimp on the porcini mushrooms. It's worth the extra $$, it makes a big difference, in my opinion, on the taste of the sauce. I'm a tad confused over the bad reviews on this recipe because it is always a hit when I serve it to guests.

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  • on February 23, 2012

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    Heaven on a plate! My brothers just love this recipe, thank you Tyler!!

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  • on January 25, 2012

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    I've tried this recipe twice, disappointed both times. Very "soupy" and flavorless. I'll stick with my aunt's Napoli recipes. Do love the dollop of ricotta - seasoned mine with pepper and oregano as auntie calls for in her lasagne recipe.

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  • on October 09, 2011

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    I've made this recipe many winters now, and once again, tomorrow I plan to make this again--but this time using boneless beef short ribs. I will follow the recipe as is and just substitute this meat in place of ground meat. It should cook tender and break up into a nice ragu to pour over our whole wheat choice of pastas. I also like to use just 1 oz. of porcini b/c they are quite strong and I feel they overpower the taste if you overdo it. Just remember to cut back the milk and wine to ONE cup each, and you're good to go.

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  • on July 15, 2011

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    Instead of the suggested meats, I used Italian sausage and bratwurst.. may sound strange but the result was amazing.. I also sauteed a whole red pepper chopped very finely in butter to give it a sweeter edge. At the lat 15 minutes of simmering I added the pasta to cook with the sauce. Amazing! My family not only raved but had seconds. I finished the dish with hand shredded fresh basil and grated Romano. DELISH!!!!!

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  • on July 02, 2011

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    Very tasty, I added some left over red capsicum and beef stock (just to add more savoury flavor due to said capsicum! 5*

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  • on March 06, 2011

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    This sauce is absolutely delicious! It didn't last long at my house...a new family fav

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  • on March 01, 2011

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    in italian recipe, we don't serving with ricotta cheese! ; but the recipe is very good!

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  • on December 29, 2010

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    This was a wonderful winter supper dish! The meat sauce was smooth and thick. I would increase the pancetta as I thought this gave the sauce a special dimension. However, it served much more than the 4-6 servings noted. I doubled it for a family of 15 (5 children eaters and had almost half left.

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