There are few Italian dishes as beloved and iconic as Tagliatelle alla Bolognese. Hailing from Bologna, in the heart of Emilia-Romagna, this recipe represents the essence of Italian comfort food: fresh egg pasta ribbons coated in a rich, slow-cooked meat sauce.
Unlike the “spaghetti bolognese” that has become popular abroad, the authentic Italian version is made with tagliatelle — wide, flat egg noodles that perfectly capture every bit of the meaty ragù.
The sauce itself, known locally as Ragù alla Bolognese, is a patient dish, simmered gently for hours until the flavors of meat, wine, broth, and tomato meld into a deep, velvety harmony.
Tradition dictates that the ragù should be prepared with a mixture of beef and pork, a base of finely chopped vegetables (soffritto), and just a touch of tomato to bind it all together.
Milk or cream is also added to soften the acidity and give the sauce its signature richness. The final flourish, of course, is a generous dusting of Parmigiano Reggiano — never “Parmesan,” only the real cheese from Emilia.
This is a recipe to be cooked slowly, with love, just like our nonne did. It is not a quick weekday meal, but a dish meant for Sundays, family gatherings, and special occasions.
Cooking Time and Servings
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Total time: 3 hours
Servings: 6
Ingredients
For the Ragù alla Bolognese:
300 g (10.5 oz) ground beef (preferably chuck)
150 g (5 oz) ground pork
100 g (3.5 oz) pancetta, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 tbsp extra virgin olive oil (or butter, as traditional)
1 glass (120 ml) dry white wine
250 ml (1 cup) whole milk
400 g (14 oz) canned peeled tomatoes, passed or crushed
250 ml (1 cup) meat broth
Salt and black pepper to taste
For the Pasta:
500 g (1 lb) fresh tagliatelle (homemade if possible)
To Serve:
Freshly grated Parmigiano Reggiano
Instructions
Prepare the soffritto
Heat the olive oil (or butter) in a large heavy-bottomed pot. Add the finely chopped onion, carrot, and celery. Cook slowly over low heat until softened and fragrant.Add the pancetta
Stir in the chopped pancetta and let it render its fat, stirring occasionally.Brown the meats
Add the ground beef and pork. Cook over medium heat, stirring well, until the meat is browned and any liquid has evaporated.Deglaze with wine
Pour in the white wine and let it simmer until it has completely evaporated.Add tomatoes and broth
Stir in the crushed tomatoes and a ladle of broth. Reduce the heat to low and let it simmer gently, uncovered, for at least 2 hours. Stir occasionally, adding more broth as needed to keep the sauce moist.Finish with milk
Toward the end of cooking, stir in the milk. Let it simmer for 10–15 minutes longer. Adjust with salt and pepper. The sauce should be thick, rich, and well balanced.Cook the tagliatelle
Bring a large pot of salted water to a boil. Cook the fresh tagliatelle until al dente. Drain, reserving a little of the cooking water.Combine pasta and ragù
Toss the tagliatelle with the ragù, adding a spoonful of cooking water if needed to help the sauce cling to the pasta.Serve
Plate generously, sprinkle with freshly grated Parmigiano Reggiano, and serve immediately.
Tips & Tricks
Use fresh tagliatelle instead of dried pasta for authentic results.
The ragù tastes even better the next day, after the flavors have rested.
Do not oversauce the pasta — in Bologna, the ragù coats, it doesn’t drown.
If you want to go fully traditional, prepare homemade egg tagliatelle with 100 g flour and 1 egg per serving.
Nutritional Facts (per serving, approx.)
Calories: 540
Protein: 28 g
Carbohydrates: 54 g
Fat: 22 g
Fiber: 4 g
Sodium: 520 mg
TAGLIATELLE ALLA BOLOGNESE
Notes
Ingredients
For the Ragù alla Bolognese:
- 300 g (10.5 oz) ground beef (preferably chuck)
- 150 g (5 oz) ground pork
- 100 g (3.5 oz) pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 tbsp extra virgin olive oil (or butter, as traditional)
- 1 glass (120 ml) dry white wine
- 250 ml (1 cup) whole milk
- 400 g (14 oz) canned peeled tomatoes, passed or crushed
- 250 ml (1 cup) meat broth
- Salt and black pepper to taste
For the Pasta:
- 500 g (1 lb) fresh tagliatelle (homemade if possible)
To Serve:
- Freshly grated Parmigiano Reggiano
Instructions
- Prepare the soffritto
Heat the olive oil (or butter) in a large heavy-bottomed pot. Add the finely chopped onion, carrot, and celery. Cook slowly over low heat until softened and fragrant. - Add the pancetta
Stir in the chopped pancetta and let it render its fat, stirring occasionally. - Brown the meats
Add the ground beef and pork. Cook over medium heat, stirring well, until the meat is browned and any liquid has evaporated. - Deglaze with wine
Pour in the white wine and let it simmer until it has completely evaporated. - Add tomatoes and broth
Stir in the crushed tomatoes and a ladle of broth. Reduce the heat to low and let it simmer gently, uncovered, for at least 2 hours. Stir occasionally, adding more broth as needed to keep the sauce moist. - Finish with milk
Toward the end of cooking, stir in the milk. Let it simmer for 10–15 minutes longer. Adjust with salt and pepper. The sauce should be thick, rich, and well balanced. - Cook the tagliatelle
Bring a large pot of salted water to a boil. Cook the fresh tagliatelle until al dente. Drain, reserving a little of the cooking water. - Combine pasta and ragù
Toss the tagliatelle with the ragù, adding a spoonful of cooking water if needed to help the sauce cling to the pasta. - Serve
Plate generously, sprinkle with freshly grated Parmigiano Reggiano, and serve immediately.
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