Indulge in the comfort of authentic Italian cuisine with this heart-warming Classic Tagliatelle Bolognese. Featuring wide, silky egg tagliatelle noodles tossed in a slow-simmered ragù packed with seasoned ground beef, tender diced carrots, aromatic onions, tomatoes, and fresh herbs. It offers a perfect balance of savory richness and wholesome nutrition for family dinners or weeknight meal prep.
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Ingredients
For the Slow-Simmered Beef Ragù:
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Meat: 1 lb (450g) lean ground beef (or a blend of beef and pork)
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Pasta: 12 oz (340g) tagliatelle, fettuccine, or wide egg noodles
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Vegetable Base (Soffritto):
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1 medium yellow onion, finely diced
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2 medium carrots, diced into small cubes
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2 stalks celery, finely chopped
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3 cloves garlic, minced
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Tomatoes & Liquids:
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1 can (14 oz) crushed Italian tomatoes or passata
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2 tablespoons tomato paste
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½ cup beef broth or dry white/red wine
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½ cup whole milk or heavy cream (optional, for authentic softness)
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Oil & Aromatics: 2 tablespoons olive oil, 2 tablespoons fresh parsley (chopped), 1 teaspoon dried oregano, salt, and black pepper to taste
Step-by-Step Cooking Instructions
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Build the Soffritto Base: Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften and caramelize slightly. Stir in the minced garlic for 1 minute until fragrant.
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Brown the Ground Beef: Increase heat to medium-high and add the ground beef to the pan. Break it up with a wooden spoon and cook until browned through (5–7 minutes). Season with salt, black pepper, and dried oregano.
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Simmer the Ragù: Stir in the tomato paste, followed by the crushed tomatoes and beef broth. Stir well to combine. Reduce heat to low, cover, and let it simmer gently for 20–30 minutes (or up to 1 hour for deeper flavor), stirring occasionally. If using milk, stir it in during the last 10 minutes of simmering.
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Cook the Tagliatelle: Bring a large pot of salted water to a boil. Cook the tagliatelle noodles until al dente according to package directions. Reserve ½ cup of pasta water before draining.
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Toss & Serve: Add the hot tagliatelle directly into the sauce along with a splash of reserved pasta water to loosen the glaze. Toss well to coat the pasta evenly. Garnish with fresh chopped parsley and optional freshly grated Parmesan cheese.
Nutritional Profile (Per Serving)
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Calories: 510 kcal
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Protein: 34g
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Carbohydrates: 58g
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Dietary Fiber: 5g
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Sugars: 6g
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Total Fat: 16g
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Saturated Fat: 5g
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Sodium: 520mg
Culinary Consultation & Expert Tips
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Why Tagliatelle Works Best: Wide, flat egg noodles like tagliatelle hold heavy meat ragùs far better than thin spaghetti, allowing every bite to catch sauce and beef.
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The Secret Milk Trick: Adding a splash of whole milk toward the end of cooking tenderizes the meat fibers and reduces tomato acidity, producing a velvety texture.
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Low-Carb Option: Swap egg tagliatelle for heart-of-palm noodles or spiralized zucchini to enjoy a low-carb beef ragù.
Frequently Asked Questions (Related Queries)
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Can I freeze Bolognese sauce ahead of time? Yes! The beef ragù freezes exceptionally well. Let the sauce cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently over the stove before tossing with fresh pasta.
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How long does beef tagliatelle last in the fridge? Leftover pasta stored in an airtight glass container will stay fresh in the refrigerator for up to 3–4 days.
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What wine pairs best with Tagliatelle Bolognese? Medium-bodied Italian red wines like Chianti, Sangiovese, or Barbera complement the rich savory beef and tomato flavors perfectly.
