Adored by the masses - and with good reason - the humble and comforting tagliatelle bolognese is a staple of Italian cuisine. We make our tagliatelle ragù with beef mince, fragrant tomatoes and a healthy splash of red wine, for a rich and hearty meat sauce.
The history of Tagliatelle al Ragu alla Bolognese
The first official bolognese recipe appears in Pellegrino Artusi’s cookbook, L’Arte di Mangiare Bene (''The Art of Eating Well") in 1891. Though the recipe has evolved since Artusi’s original method, and invites some interpretation as to its preparation, ardent pasta enthusiasts will note one constant: for true authenticity, the meat-based sauce must be served with fresh tagliatelle.
Therefore, a key aspect of tagliatelle al ragù alla bolognese - somewhat unsurprisingly, is the pasta. Though making fresh pasta from scratch may at first appear intimidating, it is in fact really simple, and absolutely rewarding. If you’re looking to be authentic, you’re in luck - we at Pasta Evangelists offer our own guide to mastering fresh tagliatelle. The long, wide shape of tagliatelle proves an ideal vehicle for a heavier sauce, as the increased surface area ensures no delicious morsel goes uneaten. If you're making your own fresh tagliatelle, be sure to check out the video below so you can follow along as Roberta makes tagliatelle.
How to make tagliatelle alla Bolognese - a recipe
Serves: 4 people
Prep time: 15 minutes
Cooking time: 60 minutes
Calories: 497 kcal per serving
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 cloves garlic, peeled and lightly crushed
- 1 large carrot, diced
- 1-2 celery stalks, diced
- 300g minced beef
- 35ml red wine
- 400g (1x400g can) diced tomatoes
- Salt to taste
- Black pepper to taste
- 400g of fresh tagliatelle
- Heat the olive oil in a frying pan over medium heat.
- Add the diced onions and cook until soft. Then add crushed garlic cloves and cook until oil is fragrant; be careful not to burn the garlic.
- Add the carrots and celery and cook until both are starting to soften.
- Add the minced beef and cook, breaking up with a wooden spoon, until no pink remains.
- Deglaze the pan with red wine and add the tomatoes, salt, and pepper.
- Cover and simmer on low to medium heat for 40 minutes until thickened. The sauce should be shiny and completely free of water. Once thickened, remove from heat.
- Cook your prepared tagliatelle in a large pot of generously salted boiling water for at least 3-4 minutes, or until ‘al dente’.
- Toss together the tagliatelle and bolognese sauce.
- Top liberally with freshly grated Parmigiano Reggiano.
We’re confident you’ll love this dish - for an indulgent alternative, swap out the beef ragù for this sumptuous lamb recipe. Put your homemade tagliatelle’s powers of sauce-adhesion to further testing with our four gourmet Italian sausage pasta recipes. Be sure to let us know how you got on with this recipe by leaving a comment below!
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