Pasta with Bolognese Sauce Recipe
This Pasta with Bolognese Sauce recipe delivers a rich and comforting Italian classic built on slow-simmered ragù, fresh tagliatelle, and freshly grated parmesan. Featured on Bonacini’s Italy and prepared by host Michael Bonacini, this traditional dish combines pancetta, beef, red wine, tomato, and milk to create a deeply flavorful sauce that perfectly coats every strand of pasta.
The Inspiration
Few dishes represent the heart of Italian comfort food quite like Ragù alla Bolognese, the iconic meat sauce from the historic city of Bologna. Unlike the tomato-heavy meat sauces often served outside Italy, the traditional Bolognese ragù is rich, slow-cooked, and carefully balanced with aromatics, wine, milk, and just a small amount of tomato. The result is a silky, deeply savory sauce designed to cling to fresh egg pasta.
On Bonacini’s Italy, Michael Bonacini highlights dishes like this that showcase Italy’s regional authenticity. The slow cooking process allows each ingredient—pancetta, vegetables, beef, wine, and milk—to develop layers of flavour. The pancetta adds depth and richness, while the finely diced carrot, celery, and onion create the classic Italian soffritto, a foundational base for many sauces.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 5 ounces (142 g) unsmoked pancetta, minced (or substitute with bacon)
- 1 large carrot, peeled, finely diced
- 2 celery stalks, finely diced
- 1 medium onion, peeled, finely diced
- 1 pound (454 g) high quality minced beef (flank is a good choice)
- 1 cup (240 ml) red wine
- ¼ cup (60 ml) tomato paste
- 1 cup (240 ml) tomato puree
- ¾ cup (180 ml) milk, plus more if required
- Salt and pepper
- 1 pound (454 g) cooked, fresh tagliatelle
- Parmesan cheese, grated, for topping
Method
- Heat olive oil in a large saucepan over medium. Add minced pancetta and fry until crisp. Add carrot, celery, and onion and cook until softened (about ten minutes).
- Add minced beef and turn temperature to medium-high. Cook for 5-7 minutes or until browned, stirring periodically.
- Add wine and scrape the bottom of the pan to deglaze. Add tomato paste, tomato puree, and milk and stir to combine thoroughly. Cover and cook over low heat for 2 hours, stirring periodically. Add a splash of milk periodically if more moisture is required.
- Taste and season with salt and pepper.
- Toss sauce with freshly cooked tagliatelle. Top with freshly grated parmesan cheese.
- Buon appetito!
Serving Suggestions
This pasta with Bolognese sauce is a perfect centerpiece for a comforting Italian dinner. Because the ragù is rich and deeply savory, it pairs wonderfully with simple side dishes that complement rather than compete with its flavours. A crisp green salad dressed with olive oil and lemon offers a refreshing contrast to the hearty pasta, while warm crusty bread or focaccia is perfect for soaking up any remaining sauce.
This pasta dish is also ideal for gatherings or family-style dinners. Because the ragù can be prepared in advance and reheated, it’s perfect for entertaining guests without last-minute stress. Simply warm the sauce, cook fresh pasta, and bring everything together just before serving.
Final Thoughts
This Pasta with Bolognese Sauce recipe celebrates one of Italy’s most beloved culinary traditions. With its slow-cooked ragù, aromatic vegetables, and tender strands of tagliatelle, the dish captures the comforting essence of classic Italian home cooking.
The secret to an exceptional Bolognese lies in patience. Allowing the sauce to simmer slowly gives the ingredients time to meld together, creating a rich and complex flavour that simply cannot be rushed. The addition of milk, a hallmark of authentic Bolognese, softens the acidity and gives the sauce its luxurious texture.
On Bonacini’s Italy, Michael Bonacini often highlights recipes that honor Italian culinary traditions while remaining approachable for home cooks. This dish is a perfect example—simple ingredients transformed through time and care into something extraordinary.