Tagliatelle Bolognese – A staple family-favourite Italian recipe that everyone at home is guaranteed to love. Psst, it's also a great way to sneak some veggies into your little ones' tummies!
Tagliatelle is a type of semolina pasta in the shape of thick ribbons that is typically served with meats or sauces. It is well-known for its delicious taste and dense texture and is probably the most delicious alternative to spaghetti. In this recipe, we combine tagliatelle and bolognese – everyone's beloved go-to Italian meat sauce.
You could call this dish one of the kings of comfort food. It is both easy to make, and wins over the hearts of even the pickiest of eaters. The combination of tagliatelle and bolognese helps produce a creamy texture from the pasta starches that promises to make its place in your memory permanent.
Read on to learn how to make this super simple Tagliatelle Bolognese recipe in the comfort of your kitchen.
To execute this recipe perfectly, we've used ingredients that we can vouch for. You can't often go wrong with tagliatelle, but we recommend going with De Cecco's white tagliatelle pasta to achieve the perfect taste and texture intended in this recipe.
For the perfect level of cheesiness, we've used Grana Padano cheese, grated - this one strikes that immaculate balance between saltiness and softness. We've also used La Corvinia chopped tomatoes and Chefu Japanese minced wagyu for the bolognese.
Add a small amount of the pasta water to the bolognese and stir through before stirring. The starch from the water helps to emulsify the sauce, making it super silky.
Keep a close eye on the pot with meat – we want to make sure we aren't leaving it unattended for too long because the bolognese just wouldn't taste as good with burnt beef.
If you aren't the biggest fan of tagliatelle, you can replace it with any pasta of your choice.
Bolognese gets better over time – feel free to cook the sauce a night prior to allow the flavours to meliorate.
250g / 8.8oz De Cecco tagliatelle pasta
100g / 3.5oz Chefu Japanese wagyu minced
50g / 1.7oz Grana Padano cheese, grated
300g / 10.5oz La Corvinia chopped tomato
1tbsp La Corvinia extra virgin olive oil
150g / 5.2oz onion, chopped
2 garlic cloves, peeled and minced
2 medium carrots, chopped
Salt & pepper
Heat a pan on medium heat and add in 1 tablespoon of La Corvinia olive oil.
Once the oil is hot enough, add in onions, and fry them for about five minutes until softened.
Add in garlic cloves, chopped carrots, and Chefu Japanese minced beef. Fry for roughly another 5-6 minutes.
Add in La Corvinia chopped tomatoes and salt & pepper. Stir well and leave to simmer for about 10-12 minutes.
In a large saucepan, bring 1.2L of water to a boil.
Add the tagliatelle in and leave to cook for about 12 minutes.
Drain the tagliatelle and serve on a plate, top with bolognese and garnish generously with Grana Padano cheese.
Calories 370, Carbs 52.5 grams, Protein 18.2 grams, Fat 9.5 grams