This is my recipe for famous Bolognese meat sauce with fresh tagliatelle pasta. I show you how to gently simmer this northern Italian meat sauce to develop maximum flavour and use only white wine and splash of cream to finish. Heavy drool factor. FULL RECIPE BELOW.

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RECIPE: BOLOGNESE MEAT SAUCE WITH FRESH TAGLIATELLE PASTA

On my first visit to Bologna , where this classic rules, I met a chef who taught me the proper way to make this legendary sauce and I’ve been making that way ever since. I may have made a couple of (minute) changes. You might be surprised to see white wine and milk in the ingredient list!

2 Tbsp. olive oil (25 ml)
1 1/2 pounds lean ground beef (675 grams)
1 onion, finely diced
2 small carrots, finely diced
1 stalk celery, finely diced
2 bay leaves
Several sprigs fresh thyme
2 cloves garlic, chopped
½ cup dry white wine (125 ml)
½ cup beef broth, optional (125 ml)
2 Tbsp. Tomato paste (25 ml)
½ cup good quality crushed tomatoes with juice (125 ml) optional
½ – ¾ cup full fat milk or 1/4 cup cream (175 ml)
Sea salt and freshly cracked black pepper
2 Tbsp. Butter to toss pasta into sauce (25 ml)
Grated Parmigiano Reggiano cheese grated for garnish
1 lb fresh tagliatelle or thick noodle or (500 gm) packaged dried pasta

In a large skillet, heat olive oil on medium high and add beef. Brown until moisture has evaporated and meat has browned, about 20-25 minutes. Add the onion and sauté 3 to 4 minutes or until soft. Add the remaining vegetables and sauté for 3 minutes just to soften.

Deglaze with white wine, add the thyme sprigs, bay leaves, tomato paste and tomato , milk and salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Adjust seasoning.

For a fresh pasta watch video Homemade Fresh Pasta - Tagliatelle: [ Ссылка ] for more in depth instructions

Serves 4-6

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