Tagliatelle Bolognese

Total Time Prep: 15 min. Cook: 3-1/4 hours
Yield 8 servings
Test Kitchen Approved
With tender beef, pancetta and a long gentle simmer, this tagliatelle Bolognese delivers classic Italian comfort in every bite.

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, finely chopped
  • 1 medium onion, chopped
  • 4 ounces chopped pancetta
  • 8 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup beef stock
  • 1 pound uncooked tagliatelle
  • 3 tablespoons butter, cubed
  • 1 cup grated Parmesan cheese

Directions

  1. In a 6-qt. stockpot, cook beef over medium heat, 5-7 minutes, until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
  2. Add carrots, onion and pancetta to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
  3. Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
  4. To serve, cook tagliatelle according to package directions for al dente; drain. Stir butter into meat sauce; add tagliatelle and and Parmesan cheese; toss to combine. If desired, top with additional Parmesan cheese when serving.

Nutrition Facts

1 cup: 492 calories, 21g fat (9g saturated fat), 114mg cholesterol, 782mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 25g protein.

Our hearty Bolognese sauce pairs nicely with tagliatelle noodles, which are a bit wider than fettuccine. Serve with a slice of garlic bread or a side salad, and dinner is all set! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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