Recipe: Authentic Bolognese with Tagliatelle

Rating: 4.3 stars based on 1050 reviews


  • 500g lean minced beef
  • 1 tbsp olive oil
  • 3 rashers of streaky 'pancetta' bacon, chopped
  • 1 large onions, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, chopped
  • Stick of celery
  • 1 large glass of red wine
  • 400g can chopped tomatoes
  • 1 fresh or dried bay leaves
  • salt and freshly ground black pepper
  • dried tagliatelle
  • freshly grated parmesan cheese, to serve


  • Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.
  • Add the onions and garlic, frying until softened.
  • Increase the heat and add the minced beef. Fry it until it has browned.
  • Pour in the wine and boil until it has reduced in volume by about a third.
  • Reduce the temperature and stir in the tomatoes and celery.
  • Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
  • Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates.
  • Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce.
  • Finish with a further scattering of cheese and a twist of black pepper.


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