Tagliatelle Bolognese

Tammy T


This is a traditional Italian dish. Named after the the city Bologna in northern Italy, Bolognese is a rich, meaty sauce based on beef and finely chopped vegetables and garlic. I made it with linguini or the proper Italian pasta, Tagliatelle meaning: pasta cut in narrow ribbons. This is what is traditionally the pasta used for this meat sauce. This is not your typical spagehtti sauce. The sauce is not meant to overpower the noodles as what is traditionally the case with spagehtti in most homes. **** A true Italian dish and paired with red wine and garlic bread , it was Benissimo!


★★★★★ 2 votes

20 Min
1 Hr 15 Min


  • 1
    small celery stalk, trimmed
  • 1
    medium spanish onion, peeled
  • 1
    medium carrot, peeled
  • 2
    large garlic cloves, peeled
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 lb
    ground beef (500g)
  • 1 Tbsp
    all purpose flour
  • 3 Tbsp
    tomato paste
  • 1/2 c
    beef stock (150ml)
  • 1/2 c
    red wine (150ml)
  • 14 oz
    can chopped tomatoes (400g)
  • ·
    nutmeg, salt, pepper
  • 16 oz
    tagliatelle pasta, or linguini or can use spaghetti or penne
  • ·
    fresh parmesan

How to Make Tagliatelle Bolognese


  1. *** Photo of the dish above in main window and all others are my photo's of the one I cooked. Very proud of those photo's!

    Note: Don't skimp on the cooking time. This is the secret to a good bolognese. If there is excess fat on top of the sauce at the end, blot it off with a paper towel.

    ** Sauce can be made and kept in the fridge for 3 days or frozen for 3 months.
  2. Chop the celery, onion and carrot very finely. Crush the garlic in a garlic press.

    Pour the oil into a large pot, then add the butter until it melts and foams. Turn heat to low, add the finely chopped vegetables and the garlic. Cook over low heat stirring for about 5 minutes until soft but not brown.
  3. Add the meat and break up with with a wooden spoon, then cook until no longer pink, stirring frequently and crumbling the meat. Sprinkle in the flour and stir well.
  4. Add the tomato paste, beef stock, red wine and tomatoes with juice. Add 8 gratings of fresh nutmeg. Add salt and pepper to taste. Bring to a boil, stirring constantly, then reduce heat to low so it is just simmering. Partially cover the pot. Cook sauce for one hour, stirring every 15 minutes to make sure the mixture is not sticking to the bottom. Add a little water if it is.
  5. When ready, the sauce will be thick and glossy. Check seasonings, add more if needed. Cook the pasta to al-dente'. Pour the sauce over the pasta and mix. Sprinkle with parmesan.
  6. *** If you do really want more sauce than noodles, cut back on the noodle amount you use.

    ***Thought I'd throw in a picture of the cat, cause I'm goofy like that :D

Printable Recipe Card

About Tagliatelle Bolognese

Course/Dish: Beef Pasta
Regional Style: Italian

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