Bolognese with Tagliatelle and Bechamel
Traditional dish · Italian (Emilian-Romagnol)
A more authentic Emilia-Romagna style preparation of Ragù alla Bolognese, traditionally served with fresh egg tagliatelle and often finished with a light layer of béchamel sauce for extra richness.
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Ingredients
- Fresh Egg Tagliatelle400g
- Ground Beef150g
- Ground Pork150g
- Pancetta50g
- Carrots1/2 medium
- Celery Stalk1/2
- Yellow Onion1/2 medium
- Butter30g
- Tomato Paste1 tbsp
- Dry White Wine150ml
- Whole Milk200ml
- Beef Broth100ml
- Saltto taste
- Black Pepperto taste
- For Béchamel:
- Butter30g
- All-Purpose Flour30g
- Whole Milk300ml
- Nutmegpinch
- Parmigiano-Reggiano Cheesefor serving
Steps
- 1
Finely dice pancetta, carrots, celery, and onion (soffritto).
- 2
Melt 30g butter in a large pot or Dutch oven over medium heat. Add pancetta and cook until lightly browned. Add soffritto and cook until softened, about 10-15 minutes.
- 3
Add ground beef and pork. Cook, breaking it up, until browned. Drain excess fat.
- 4
Stir in tomato paste and cook for 1 minute.
- 5
Pour in white wine and scrape up any browned bits. Let it simmer and reduce by half.
- 6
Add 200ml milk and 100ml beef broth. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer gently for at least 2 hours, stirring occasionally. The sauce should be thick and rich.
- 8
Season the ragù with salt and black pepper to taste.
- 9
Prepare the Béchamel: Melt 30g butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
- 10
Gradually whisk in 300ml milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and a pinch of nutmeg.
- 11
Cook fresh tagliatelle according to package directions until al dente. Drain.
- 12
Gently toss the tagliatelle with the Bolognese ragù. Optionally, spread a thin layer of béchamel over the pasta before serving, or serve it on the side. Top with grated Parmigiano-Reggiano.
