Recipe courtesy of Pellegrino Artusi

Tagliatelle alla Bolognese (Tagliatelle with Meat Sauce)

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
The Casa Artusi foundation, named after celebrated 19th-century cookbook author Pellegrino Artusi, is dedicated to Italian home cookery and gastronomic culture. Their historic recipe for Bolognese veal ragù is made without tomato and is cited as the first ever recorded recipe. Quick and simple to prepare at home, elevate the flavors further by adding a sprinkle of truffle shavings before serving.



  1. Bring a large pot of salted water to a boil for the pasta.
  2. Cut the veal into very small pieces and finely chop the pancetta, onion, carrot and celery (see Cook’s Note).
  3. Heat the butter in a pan and add the veal, pancetta and vegetables all at the same time; season with black pepper and a tiny pinch of salt.
  4. Once the veal has browned, add a sprinkle of flour, nutmeg if desired and a ladle of stock.
  5. Continue to cook for 10 minutes, continuing to add more stock as necessary. Meanwhile, cook the tagliatelle according to the package instructions until al dente. Drain, toss together with the sauce and serve with grated Parmigiano-Reggiano.

Cook’s Note

In Stanley Tucci: Searching for Italy, lean ground veal is used.