Tagliatelle bolognese is a mouthwatering Italian dish featuring savory, slow-cooked meat in a vegetable tomato sauce with al dente pasta.
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👇 RECIPE BELOW
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Spice Mix
10 black peppercorns
4 cloves, whole
1 bay leaf
2 tsp fennel seeds
1 tsp red pepper flakes
1/2 tsp dried thyme
Bolognese
1/2 lb pancetta diced small (or bacon)
1 large yellow onion, finely chopped
2 carrots, peeled and diced small
2 celery stalks, diced small
1/2 tsp kosher salt
4 cloves garlic, finely chopped
14 oz canned whole tomatoes
4 oz tomato paste
1/2 cup red wine
1 lb ground beef (90/10)
1 lb Sweet or Hot Italian pork sausages, casings removed
1 cup whole milk
2 tbsp red wine vinegar
Pasta
16 oz Tagliatelle or pasta of choice
2 tbsp butter
4 oz burrata cheese or shredded Parmesan
leaves fresh basil for garnish
Instructions
Blend the cloves, bay leaf, fennel seeds, red pepper flakes, and peppercorns in a spice mill or cleaned coffee grinder until finely ground. Set aside.
In a large skillet (or large pot like Dutch oven if cooking stovetop) add the cubed pancetta (or bacon) and brown until rendered and crispy. Remove from pan and place on plate lined with paper towel. Set aside.
In same skillet (or large pot like Dutch oven if cooking stovetop) remove all but 1 tablespoon of fat and save remaining for other use.
Add the onions, carrots, celery and salt, stirring as needed until golden in color, about 5-6 minutes. Add the garlic and stir, cooking another 2 minutes.
Add the sautéed vegetables to a slow cooker coated with cooking spray if using or keep in large pot like Dutch oven if cooking stovetop). Stir in the spice mixture, pancetta, ground beef (uncooked), pork sausage meat (uncooked), red wine, tomatoes and tomato paste. Stir to incorporate, breaking up meat and top with lid. Cook for 4 hours on high setting in slow cooker or on Medium-Low heat for stovetop.
At the 4 hour mark, remove lid. Stir in the the milk and cook on high setting for 2 hours or until thickened and reduced (over medium heat for large pot or Dutch oven). Stir often.
After 2 hours add the vinegar, stirring to incorporate, and adjust seasoning with salt if needed. NOTE: Stir in 1/2 cup pasta cooking water, mixing thoroughly until sauce is thick and glossy. Serve over your favorite pasta or use as a sauce for lasagna.
Cook pasta in a large pot of boiling, heavily salted water, stirring occasionally, until al dente (or package directions). Drain, reserving 1/2 cup pasta cooking liquid.
Toss pasta and butter in a very large skillet or pot set over medium heat. Using ladle add bolognese sauce to coat pasta and cook, adding the reserved pasta cooking liquid as needed, until sauce is thick and glossy.
Serve topped with a scoop of Burrata cheese (as shown), or shredded Parmesan cheese and fresh basil leaves.
Notes
The ground beef and pork sausage meat go in uncooked. No need to brown prior to adding to slow cooker.
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