Tagliatelle Bolognese

Tagliatelle Bolognese

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The secret of a true bolognese sauce is long slow simmering, but even though it takes a while it is not labour intensive.


Serves: 4 

  • 1 tablespoon butter
  • 3 tablespoons extra virgin olive oil
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • 100g pancetta, diced
  • 250g pork mince
  • 250g beef mince
  • 1 glass red wine
  • 30g tomato paste
  • 1 cup beef stock
  • 1 cup whole milk (or light cream)
  • salt and pepper, to taste
  • 400g tagliatelle
  • grated Parmesan, for garnishing

Preparation:20min  ›  Cook:5hours  ›  Ready in:5hours20min 

  1. In a saucepan, heat the butter with the olive oil. Add the diced vegetables and pancetta and simmer 15 minutes, stirring.
  2. Add the pork and beef mince and stir until it breaks up. Add red wine and simmer, covered, on very low 1 hour and 30 minutes.
  3. Add the tomato paste and beef stock and cook on very low 3 more hours.
  4. Add the milk or cream and simmer 10 minutes. Season with salt and pepper.
  5. Cook the tagliatelle until al dente, drain and serve with the sauce and Parmesan cheese.

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