Tagliatelle Bolognese

Ingredients

• 2 tablespoons Olive oil (for sautéing)
• 100 g Pancetta (cut into small dice)
• 1 medium Carrot (peeled and finely diced)
• 1 medium Onion (finely diced)
• 1 stalk Celery stalk (finely diced)
• 200 g Veal mince (very fine texture)
• 200 g Pork mince (slightly coarser texture)
• 150 ml Dry red wine (choose a fruity Italian red)
• 200 g Tomato concentrate (tomato paste) (diluted with stock as described)
• 400 ml Beef stock (or chicken/vegetable stock)
• 400 g Tagliatelle (dry) (cook al dente)
• 50 g Parmesan cheese (freshly grated)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the sofrito

   Dice the carrot, onion and celery very finely so they melt into the sauce later.

   Time: PT5M

2. Render the pancetta

   Heat the olive oil in the pot over medium‑high heat and add the diced pancetta. Cook until the fat has rendered and the pieces are lightly crisp.

   Time: PT3M

   Temperature: 180°C

3. Sauté the vegetables

   Add the diced carrot, onion and celery to the pot. Stir and cook until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

4. Add and seal the meat

   Add the veal and pork mince to the pot. Break it up with the spoon and press it against the pan so the surface browns and the meat seals, releasing any excess water.

   Time: PT8M

   Temperature: 180°C

5. Deglaze with wine

   Pour the red wine into the pot, stirring to lift any browned bits from the bottom. Let it reduce for about 2‑3 minutes.

   Time: PT3M

   Temperature: 180°C

6. Add tomato concentrate and stock

   Stir in the tomato concentrate that has been pre‑diluted with a little water, then add the remaining beef stock. Mix well.

   Time: PT2M

7. Slow simmer the ragù

   Bring the mixture to a gentle boil, then lower the heat to a very low simmer. Partially cover the pot and let it cook for 1 hour, stirring every 15 minutes and adding a splash of water if it looks too dry.

   Time: PT1H

   Temperature: Low (≈90°C)

8. Cook the tagliatelle

   While the sauce is finishing, bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente (about 10 minutes). Reserve ½ cup of the pasta water before draining.

   Time: PT10M

   Temperature: 100°C

9. Combine pasta and sauce

   Return the drained tagliatelle to the pot (or a large sauté pan), add the ragù, and toss together. Add a splash of the reserved pasta water to help the sauce cling to the noodles.

   Time: PT5M

   Temperature: Medium (≈150°C)

10. Finish and serve

    Turn off the heat, plate the pasta, and grate fresh Parmesan over the top. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

80g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Olive oil: vegetable oil, sunflower oil
• Instead of Pancetta: unsmoked bacon
• Instead of Carrot: parsnip
• Instead of Onion: shallot
• Instead of Celery stalk: fennel
• Instead of Veal mince: ground beef
• Instead of Pork mince: ground pork
• Instead of Dry red wine: beef stock + 1 tsp balsamic vinegar
• Instead of Tomato concentrate (tomato paste): crushed tomatoes
• Instead of Beef stock: store‑bought broth
• Instead of Tagliatelle (dry): fettuccine
• Instead of Parmesan cheese: Pecorino Romano

Equipment Needed

• Large heavy‑bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Colander
• Microplane or fine grater
• Timer

Critical Steps — Do Not Skip

• Seal the meat properly to avoid a watery sauce
• Simmer the ragù gently for a full hour to develop flavor
• Use reserved pasta water to bind the sauce to the tagliatelle

Chef Tips from the Video

• Use a mix of veal and pork for authentic flavor and texture
• Add a pinch of nutmeg to the soffritto for a subtle depth
• Finish with a drizzle of extra‑virgin olive oil for shine.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 3 days. Cooked pasta is best eaten fresh.

Freezer: Freeze the ragù in portioned bags for up to 2 months; reheat gently and add a splash of water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The ragù improves after a night in the fridge; reheat gently and add a little water if needed
• Cook the pasta fresh just before serving for best texture