Tagliatelle Alla Bolognese in Bologna, a History & Recipe

Tagliatelle Alla Bolognese – let’s transport to Bologna and have a great pasta dish from Italy. This is not the most authentic recipe but it is our interpretation for this classic dish.


  • 1 pounds of Tagliatelle Egg Pasta
  • 1 pound of minced veal (beef and/or pork can serve as substitute)
  • 4 ounces of olive oil
  • 2 tablespoons of good butter
  • 1 medium sweet onion (mince)
  • 1 stalk of celery (mince)
  • 1 medium carrot (mince)
  • 1 garlic clove (mince)
  • 4 ounce of white wine
  • 4 ounces of beef or chicken broth
  • 2 ounces of tomato paste
  • 1 tablespoon of ground black pepper
  • 2 tablespoons of Coarse Salt
  • Grana Padano Cheese


  1. Put dutch oven or large pot over low heat.
  2. Introduce olive oil and butter to pot.
  3. When butter is melted, toss pre-minced onions, and cook until translucent (about 5 minutes)
  4. Add garlic, celery, and carrots (all pre-minced) and cook for 10minutes.
  5. Bring fire/heat to medium and add veal with tablespoon of black pepper and tablespoon of salt.
  6. Cook until brown (approximately 10 minutes).
  7. Add wine and let alcohol cook out (approximately 5 minutes).
  8. Bring heat back to low and add tomato paste.
  9. Keep stirring for about 10 minutes.
  10. Add stock and let sit over low heat for 20-30 minutes (the longer the better but make sure sauce isn’t totally evaporated).
  11. During last phase, add tablespoon of corse salt to water and bring to a boil.
  12. Once boiling, add pasta and cook 2 minutes under proposed cooking time.
  13. Keep some pasta water to the side when finished.
  14. Toss sauce and pasta in a pan and add a bit of pasta sauce to help separate pasta and also bind sauce.
  15. Serve with shaved or grated Grana Padano cheese.


Keywords: Tagliatelle Alla Bolognese, Bolognese, Simple pasta,

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