Recipe courtesy of Pizzeria Credo

Tagliatelle Bolognese Sauce

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

2 carrots, diced

2 celery stalks, diced

1 large white onion, diced

3 cloves garlic, minced 

1 pound ground beef 

1 pound diced beef 

2 teaspoons smoked paprika 

2 teaspoons sea salt 

1 teaspoon ground black pepper 

1 cup beef broth 

1 cup dry white wine 

10 basil leaves

2 bay leaves 

One 28-ounce can peeled San Marzano tomatoes 

Fresh tagliatelle pasta and shaved Parmesan, for serving


  1. Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
  2. Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
  3. Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
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