Tagliatelle alla Bolognese

    5 hours 5 min

    The secret of true Bolognese sauce is long and slow cooking. The real Bolognese sauce, the official recipe for which was deposited in 1982 at the Chamber of Commerce of Bologna, requires hours of cooking.


    4 people made this

    Serves: 6 

    • 1 carrot
    • 1 onion
    • 1 celery
    • 3 tablespoons extra virgin olive oil
    • 15g butter
    • 100g bacon, coarsely minced
    • 250g beef, coarsely minced
    • 250g pork, coarsely minced
    • 1 glass red wine
    • 30g tomato puree
    • 250ml beef stock
    • 1 glass milk or cream
    • salt and freshly ground black pepper, to taste
    • 400g tagliatelle pasta
    • grated Parmigiano Reggiano cheese, to serve

    Prep:20min  ›  Cook:4hr45min  ›  Ready in:5hr5min 

    1. Finely chop the carrot, onion and celery in a food processor.
    2. In a large casserole, add the 3 tablespoons of olive oil, butter, vegetables and bacon and fry gently for 15 minutes.
    3. Add the minced meat and red wine, and cook for 1 hour and 30 minutes.
    4. Dilute the tomato puree in the stock and add to the casserole. Cook on low heat for 3 hours.
    5. Add the milk or cream, cook for 10 minutes and season with salt and pepper.
    6. Cook the tagliatelle for 5 minutes in boiling salted water. Drain and toss with the sauce. Serve, if you like, with Parmigiano Reggiano cheese.


    Check during cooking from time to time to make sure that the sauce does not dry out too much.

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    Reviews in English (1)


    Best bolognaise I have ever tasted. I did have to add more water though as it was drying out during the 3 hours.  -  22 May 2015