Tagliatelle al Bolognese: A Classic Italian Comfort Dish
Homemade Tagliatelle al Bolognese: A Classic Italian Comfort Dish
Few dishes capture the essence of Italian cuisine like a rich and hearty Tagliatelle al Bolognese. This traditional dish from Bologna combines delicate, homemade pasta with a deeply flavorful, slow-cooked meat sauce. Making it from scratch is a rewarding culinary experience that elevates the flavors far beyond any store-bought alternative.
The Origins of Bolognese
Bolognese sauce, or “Ragù alla Bolognese,” originates from Bologna, the capital of Italy’s Emilia-Romagna region. The first recorded recipe dates back to the 18th century, when it was known as a slow-cooked meat sauce served with pasta. Unlike the widely adapted versions found worldwide, traditional Bolognese is a rich, creamy ragu that relies on a combination of meat, soffritto (onions, carrots, and celery), wine, milk, and tomatoes—rather than being a simple tomato-based sauce.
During our trip to Italy we experienced incredible versions of this humble dish at the followin restaurants and our kids aversion to vegetables in the sauce disappeared after a few bites:
- Trattoria da Me (Bologna, Italy) – Known for their modern takes on classic Italian dishes this restaurant served possibly the best Bolognese we’ve ever tasted.
- Ristorante Donatello (Bologna, Italy) – Regional staples such as pasta & meat dishes are served at this enduring, cozy restaurant.
- Zemiàn Piccola Osteria (Modena, Italy) – A lesser-known gem in nearby Modena that prides itself on using traditional techniques to craft authentic Bolognese.
The Importance of Fresh Tagliatelle
While Bolognese sauce is the star, the pasta plays an equally vital role. Tagliatelle, with its broad and ribbon-like shape, is the perfect vehicle for the thick, meaty sauce. Fresh pasta absorbs the flavors better than dried versions, ensuring each bite is as satisfying as the last.
Check out our Easy Homemade Pasta Guide for fresh pasta made right at home! A perfect project for families with kids.
Adding the Perfect Cheese
Cheese is a key finishing touch that enhances the flavors of Tagliatelle al Bolognese. While some may opt to skip it, a well-chosen cheese can elevate the dish to the next level.
Best Cheese Choices:
- Parmigiano-Reggiano – The classic choice, with its nutty and slightly salty flavor, perfectly complements the richness of the Bolognese sauce.
- Grana Padano – A milder alternative to Parmigiano-Reggiano, offering a similar texture with a more delicate taste.
- Pecorino Romano – A sharper and saltier option that adds a bolder punch to the dish.
How to Use Cheese in the Dish:
- Grated Over the Top – A fresh grating of Parmigiano-Reggiano just before serving adds depth and enhances the umami flavors of the sauce.
- Mixed into the Pasta – Stirring in a small handful of grated cheese while tossing the pasta with the sauce creates a silky, cohesive dish.
- Table-Side Addition – Allowing guests to add their own cheese ensures they can tailor the intensity of the flavor to their preference.
Pairing Wine with Tagliatelle al Bolognese
A well-chosen wine enhances the depth of the Bolognese sauce, complementing its richness.
Red Wine Pairings:
- Sangiovese: The high acidity and cherry notes of Sangiovese-based wines, such as Chianti Classico or Brunello di Montalcino, cut through the fattiness of the sauce and elevate its umami flavors.
- Barbera: With its bright acidity and red fruit character, Barbera (especially from Piedmont) provides a great balance to the hearty sauce.
- Nebbiolo: Known for its bold tannins and earthy tones, a Barolo or Barbaresco offers a sophisticated pairing.
White Wine Pairings:
Though red wine is the classic choice, some white wines can also work:
- Verdicchio: A structured white wine with minerality and acidity that holds up to the richness of the sauce.
- Chardonnay (lightly oaked): A well-balanced Chardonnay with a touch of creaminess can complement the dairy element in the sauce.
Final Touches
Once your pasta is cooked to a perfect al dente texture, toss it gently with the Bolognese sauce, allowing the flavors to meld beautifully. Finish with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil.
Whether you’re cooking for a cozy family dinner or an elegant gathering, homemade Tagliatelle al Bolognese is a dish that never fails to impress. Pair it with a carefully selected wine, and you have a true Italian culinary experience worth savoring.
Tagliatelle al Bolognese
Ingredients
- 2/3 lb ground beef
- 2/3 lb ground veal, you can replace with more ground beef if unable to find
- 2/3 lb ground pork, you can replace with more ground beef if unable to find
- 1 large carrot, small dice
- 1 small onion, small dice
- 1 celery stalk, small dice
- 3 cloves garlic, mince
- 1 bay leaf
- 1/2 cup cup beef or chicken stock
- 16 oz tomato puree, preferably san marzano tomatoes
- olive oil
- 1 tsp white pepper
- salt, to taste, preferably Diamond Crystal kosher salt
Equipment
- 1 medium pot for cooking the Bolognese
- 1 large pot for cooking the pasta
Instructions
Homemade Tagliatelle (if using store bought jump to the Bolognese section)
- Pull off a ball of dough from the main dough ball and spread some flour on both sides. This will keep the dough from sticking to the press.
- Press the homemade pasta dough to the number 6 setting.
- Using the Tagliatelle cutter, run the sheets of pasta through to cut into Tagliatelle. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.
If your pasta press does not have a Tagliatelle cutter, then fold your well floured pasta sheet 2 or 3 times depending on the length. You want each folder to be about 6 inches (15 cm) long. Using a sharp knife cut the pasta into strips 1/2 inch (1 cm) wide. Toss with some flour to ensure the noodles do not stick together. Once the noodles are all cut you can place them on a plate or cutting board and set back in the fridge.
Bolognese
- Place a medium pot on the stove and turn on the burner to medium.
- Add enough olive oil to coat the bottom of the pot.
- Add the carrot, celery and onion.
- Season with a few pinches of salt.
- Cook until the vegetables are soft, around 10 minutes.
- Add the garlic and cook for 2 minutes.
- Add the chicken or beef stock and cook for another 2-3 minutes until this has mostly evaporated.
- Add the beef, veal, and pork to the pot. Season with a few pinches of salt and the white pepper. Cook the ground meats, stirring every few minutes until cooked through, around 10 minutes.
- Add the tomato puree and bay leaf, stirring to incorporate. Turn the heat to medium low and let the sauce simmer for 30 minutes.
- While the Bolognese cooks, fill the large pot with water 2/3 full. Season with 2 tbsp of kosher salt and turn on the burner to high to bring the water to a boil.
Cooking Homemade Tagliatelle Noodles
Once the sauce is finished and the water is boiling, place the homemade pasta noodles into the water and cook for 3 minutes. Remove from the water after 3 minutes.- If you plan to use all of the Bolognese place these noodles into the Bolognese sauce. Take 1 cup of pasta water and add it to your Bolognese. Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes.
If you only want to use a portion of the Bolognese then place a large sauté pan on the stove and turn the burner to medium heat. Add a cup of sauce for each person and then the amount of noodles you'd like. Add 1/2 cup of pasta water and continue cooking the noodles with sauce for 2-3 minutes, stirring consistently.
Cooking Storebought Tagliatelle Noodles
- Follow the instructions on the package and cook the noodle for 3 minutes less than directed. If the cooking time for al dente noodles is 10 minutes, then you should cook for 7 minutes.
- If you plan to use all of the Bolognese place these noodles into the Bolognese sauce. Take 1 cup of pasta water and add it to your Bolognese. Continue cooking the noodles, stirring consistently to coat the noodles, for 2-3 minutes.
- If you only want to use a portion of the Bolognese then place a large sauté pan on the stove and turn the burner to medium heat. Add a cup of sauce for each person and then the amount of noodles you'd like. Add 1/2 cup of pasta water and continue cooking the noodles with sauce for 2-3 minutes, stirring consistently.
