Wednesday, April 24 2024

This timeless recipe comes from the historic city of Bologna, renowned for its rich culinary traditions.

The perfect marriage of homemade pasta and a flavorful ragout, Tagliatelle alla Bolognese captures the essence of comfort and satisfaction.

On this culinary journey, we will guide you through the making of silky, handmade tagliatelle and the preparation of a flavorful Bolognese sauce that simmers to perfection.





For the tagliatelle:

  • 2 1/2 cups all-purpose flour
  • 4 large eggs
  • A pinch of salt

For the Bolognese sauce:

  • 1 pound ground meat (beef and pork mix)
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 14 ounces canned crushed tomatoes
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • Olive oil
  • Salt and pepper to taste
  • A sprig of rosemary
  • Grated Parmigiano Reggiano (for serving)



  1. Start by making the tagliatelle: on a flat surface, place the flour in a mound, create a well in the center, and add the eggs and a pinch of salt. Mix with a fork, then knead vigorously until you have a smooth and elastic dough. Let the dough rest, covered, for at least 30 minutes.
  2. Roll out the pasta with a rolling pin or a pasta machine until it’s about 1/16 to 1/8 inch thick. Cut the pasta into wide strips to form the tagliatelle and let them dry slightly while you prepare the sauce.
  3. For the Bolognese sauce, heat some olive oil in a large pot. Add the chopped onion, carrots, and celery, and cook over medium heat until the vegetables are tender.
  4. Add the ground meat and brown it until well cooked. Pour in the red wine and let it evaporate.
  5. Add the tomato paste, crushed tomatoes, and rosemary. Mix well and let it simmer over low heat for at least 2 hours, adding beef broth as needed to keep the sauce moist.
  6. Cook the tagliatelle in plenty of salted water. Drain them al dente and toss them with the prepared Bolognese sauce.
  7. Serve the Tagliatelle Bolognese with a generous sprinkle of grated Parmigiano Reggiano.
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