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Tagliatelle Alla Bolognese

Course Main Course
Cuisine Italian
Keyword Traditional Italian Recipes, handmade pasta,
Prep Time 30 minutes
Cook Time 4 hours
Servings 4


  • 500 g ground beef/pork mix (70/30)
  • 2 medium yellow onions (diced
  • 1-2 medium carrots (grated)
  • 5 garlic cloves (grated)
  • 1 red chili
  • 2 tbsp olive oil
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1/2 cup tomato paste
  • 1 1/2 cup beef broth
  • 3 bay leaves
  • 1 tsp nutmeg
  • 1 tbsp rosemary
  • 1 tbsp basil
  • 1/2 tbsp oregano
  • 1/2 tbsp black pepper
  • 1 tbsp crushed chili peppers (optional)
  • 1 pinch of salt
  • 1/4 cup grated parmesan
  • 4 large eggs (tagliatelle)
  • 3 cups flour (plus more for dusting) (tagliatelle)
  • 1 tbsp olive oil (tagliatelle)
  • 1 tsp salt (tagliatelle)


  • add olive oil, onions, garlic, carrots and rosemary to pot. Create a soffrito by allowing to soften and stirring until fragrant. About 5 minutes.
  • season ground meat with a dash of salt and pepper, work with hands
  • add meat to soffrito, break apart and combine. Allow to brown for 10 minutes
  • add wine to deglaze pot
  • add broth, tomato paste, chopped chili, bay leaves, and all spices. Stir together.
  • Bring to a boil then reduce to simmer and let sit for 2-3 hours.
  • If using handmade tagliatelle, begin that in the meantime. If using packaged noodles, just sit back and relax :)
  • Pour in the whole milk, stir and let sit for one hour
  • Have a few taste tests and add what feels right, I recommend adding the crushed chili here
  • Tagliatelle:
  • Make a nest with 1 c flour, crack the eggs inside, stir
  • Add flour a cup at a time while combining until you get a workable dough
  • Work with hands on floured surface, knead for 5 minutes adding flour as needed
  • Seal dough in wrap or bag and let sit for 40 minutes (no air!)
  • Roll out dough on floured surface until as thin as possible
  • fold dough over rolling pin and continue to roll the pin front and back while moving palms side to side. This is what creates a thin and even sheet to cut from. (photo above)
  • take top half and fold toward the middle until you have created roughly a 3 in flat roll. Be sure that the is an edge on top of roll. (photo above)
  • cut dough roll in 1/2 inch strips
  • unravel pasta ribbons and line to dry on hanger for 10-15 minutes
  • boil water, add splash of olive oil and salt, boil noodles for 2 minutes
  • strain and toss with Bolognese. Serve.


  • serve with a bold red
  • If available to you, swap dried rosemary and basil for fresh. Add a stalk of diced celery to the soffrito.