Cheesy Bolognese Tagliatelle
Cheesy Bolognese Tagliatelle
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 4 ounces pancetta, diced (optional)
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Cheese
- 12 ounces tagliatelle pasta
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup mozzarella cheese, shredded (optional, for extra cheesiness)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. If using pancetta, add it to the pot and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add ground beef (and cooked pancetta if using) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min
- 6
Stir in the crushed tomatoes, beef broth, milk, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 60 minutes, stirring occasionally. For a richer flavor, you can simmer for up to 2 hours.
⏱️ 60 min
- 7
While the sauce simmers, cook the tagliatelle pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 8
Once the Bolognese sauce has finished simmering, stir in the fresh basil. Taste and adjust seasoning as needed.
⏱️ 2 min
- 9
Add the drained tagliatelle directly to the Bolognese sauce. Add 1/2 cup of the reserved pasta water and 1 cup of grated Parmesan cheese. Toss well to combine, allowing the cheese to melt and create a creamy sauce. If desired, stir in shredded mozzarella cheese for extra cheesiness.
⏱️ 5 min
- 10
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bolognese Tagliatelle
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 4 ounces pancetta, diced (optional)
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1/2 cup milk, whole milk recommended
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Cheese
- 12 ounces tagliatelle pasta
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup mozzarella cheese, shredded (optional, for extra cheesiness)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. If using pancetta, add it to the pot and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min - 3
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add ground beef (and cooked pancetta if using) to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min - 6
Stir in the crushed tomatoes, beef broth, milk, dried oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 60 minutes, stirring occasionally. For a richer flavor, you can simmer for up to 2 hours.
⏱️ 60 min - 7
While the sauce simmers, cook the tagliatelle pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 8
Once the Bolognese sauce has finished simmering, stir in the fresh basil. Taste and adjust seasoning as needed.
⏱️ 2 min - 9
Add the drained tagliatelle directly to the Bolognese sauce. Add 1/2 cup of the reserved pasta water and 1 cup of grated Parmesan cheese. Toss well to combine, allowing the cheese to melt and create a creamy sauce. If desired, stir in shredded mozzarella cheese for extra cheesiness.
⏱️ 5 min - 10
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.