- Total Time: 2 hours 30 minutes
- Yield: 4-6 1x
- 1 onion, coarsely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled, finely chopped
- 1 bay leaf
- 1/4 cup olive oil
- 3/4 pound ground beef – 20 percent fat is best
- 1/4 pound ground pork
- 3 slices prosciutto, finely chopped
- 1 6-ounce can tomato paste
- 1/4 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 1 pound tagliatelle (or spaghetti)
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- In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water.
- Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.
- Bring a large pot of salted water to a boil.
- Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.
“Luuuucy, I’m hoooome.” To me, Ricky Ricardo was ethnic; I was just a guy from New Jersey. (Ok, so maybe I sported a gold cross, drove a Firebird, had big hair, and my father’s name was Mario, but hey, I wore Polo shirts!) So, you can imagine the shock I experienced in college when my very blonde date ordered Spaghetti Bolognese and then picked up her knife and started to cut. Cringing inside, but charming as ever, I smiled and said, “Ooooh, please don’t cut your pasta.” She flatly replied, “Don’t get ethnic with me, Ed.” What? Who? Me? Ethnic?
Many years later, needless to say, I am happily ethnic and still courageously educating about pasta etiquette. So forgive me for getting ethnic with you, but please leave the knife and spoon on the table and learn to twirl with a fork. (And yes, if you’re among friends, you can use a little piece of bread for assistance.)
The recipe below is based on that of Chef Dean Caselnova in Brooklyn, who learned at Papa Re Trattoria and Trattoria dalla Gigina in Bologna. It’s the real deal, from Bologna via Brooklyn. Mamma Mia! Now that’s Italian! (Big pinch to right cheek.)
6 thoughts on “Tagliatelle alla Bolognese”
Another great recipe. Just my speed – simple. And I just know the taste is fabulous. Because I’m Brooklyn grown, Italian bred and fed. Bolognese alla Caselnova Garrubbo. It will be happily served at Casa Giambrone. Grazie!
Grazie! Send in a foto and any tweaks you make. Ed
What is Dean Cazelnova up to these days? About 5 years ago my family and I ate Easter dinner (Sunday Sauce) at his spot in Brooklyn. Great place. It sure is missed.
Hi. Sorry if i missed this. I’m not really sure where Dean is. Yes, his place was great. Talented guy!
This was excellent. I made it exactly as written but added a generous tablespoon of butter with the olive oil because my ground beef was local grass fed, grass finished and I assumed leaner than what was recommended. This will be my go-to ragu.
love it!!! grazie!!