Tagliatelle Bolognese

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3 ½ hours
Prep: 30 mins | Cook: 3 hours | Servings: 8 servings


  • ½ cup olive oil
  • 4 stalks celery, diced
  • 4 carrots, peeled and diced
  • 2 cups diced onion
  • 1 ½ pounds ground meat (preferably equal parts beef, veal and pork)
  • 2 links fresh sweet Italian sausage, casings removed and discarded
  • 6 cloves of garlic, minced, finally diced or zested with a Microplane zester
  • 1 cup red wine
  • 2 cups canned chopped tomatoes
  • ¼ cup tomato paste
  • ¾ ounce dried porcini mushrooms
  • 4 cups chicken stock, or more if necessary
  • 3 tablespoons chopped oregano
  • 1 tablespoon chopped rosemary leaves
  • 6 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon pepper, plus more to taste
  • 1 ½ pounds fresh or dried tagliatelle, cooked
  • ½ cup of pecorino finely zested


  1. Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes.
  2. Add the meat and sausage and cook until they begin to brown.
  3. About a minute before the meat begins to brown add the minced garlic until it is well incorporated into the meat.
  4. Add the wine and cook until it evaporates.
  5. Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally.
  6. After three to five minutes, remove the dried porcini mushrooms from the pot and dice them into small pieces. This way they will be partially rehydrated so when you cut them, they will not float away as fine dust.
  7. Add more stock or water if necessary.
  8. Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle covered with the pecorino finely zested.

Source: New York Times Cooking

The Sauce Is Ready Now We Only Need The Pasta

A nice sized portion of the Tagliatelle Bolognese