Tagliatelle Bolognese Recipe

Slow-simmered beef, tomato and a splash of milk build a rich, mellow ragu that clings beautifully to wide ribbons of tagliatelle. This is the patient, Sunday-style version — worth every minute on the stove.

Prep time

20 mins

Cook time

90 mins

Total time

110 mins

Servings

4 servings

Calories

640

Ingredients

• 500 g minced beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 150 ml whole milk
• 150 ml red wine (optional)
• 400 g tagliatelle
• 2 tbsp olive oil
• Salt, black pepper and a pinch of nutmeg
• Parmesan, to serve

Instructions

1. Soften the onion, carrot and celery in olive oil over medium heat for 8 minutes until sweet and translucent.
2. Add the beef, breaking it up well, and cook until browned all over. Stir in the garlic for 1 minute.
3. Pour in the wine, if using, and let it bubble away for 2 minutes, then add the tomato paste, chopped tomatoes and milk.
4. Season, add a pinch of nutmeg, cover partly and simmer on the lowest heat for 75 minutes, stirring occasionally, until rich and thick.
5. Cook the tagliatelle in salted water until al dente, drain, reserving a cup of pasta water.
6. Toss the pasta through the ragu with a splash of pasta water until glossy, and serve with plenty of Parmesan.

Pro tips

• The milk may look unusual, but it mellows the tomato acidity and gives the ragu its silky finish.
• A longer, gentler simmer always beats a fast boil for depth of flavour.
• The ragu freezes beautifully for up to 3 months; make a double batch.
• Tagliatelle holds sauce far better than spaghetti, so stick with wide ribbons.

Frequently asked questions