Tagliatelle Bolognese

Tagliatelle Bolognese

We will accompany you in the preparation of Tagliatelle Bolognese sauce, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture.

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

cooking sketch 150 min (COOK TIME: 10 min / PREP TIME: 140 min)

cooking sketch Medium


Tagliatelle Bolognese

  • 2 cups Mutti® Bolognese Sauce (see ingredients below)
  • 12 oz pappardelle or fettuccine pasta
  • 1 tbsp butter
  • finely grated Parmigiano Reggiano

Mutti® Bolognese Sauce

  • 1 tbsp olive oil
  • 1 tbsp butter, plus additional for serving
  • 3 oz pancetta, diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cloves garlic finely chopped
  • 2 lbs equal parts ground beef, veal and pork
  • 1 cup whole milk
  • 1 cup white wine
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 cans or 1 can Mutti® Finely Chopped Tomatoes (14 oz., 28 oz., Polpa)
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Tagliatelle Bolognese: Method

Mutti® Bolognese Sauce

  1. Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
  2. Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
  3. Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
  4. Divide Bolognese as desired into freezable portions in airtight storage containers

Tagliatelle Bolognese

  1. Warm sauce in saucepan while bringing a large pot of salted water to a boil.
  2. Add pasta to boiling water and cook to just before al dente. Drain, reserving 1 cup of the pasta water.
  3. Return pasta to the pot, stir in the hot Bolognese Sauce and butter. Toss pasta with sauce and stir in reserved pasta water, a little at a time as needed, until pasta is evenly coated with sauce and has a glossy texture.
  4. Serve Tagliatelle Bolognese in shallow bowls and garnish with additional Parmigiano Reggiano.

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Also made with: Double concentrated tomato paste

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