Tagliatelle Bolognese

Ingredients for 4

1 lb.  Tagliatelle
3⁄4 lb. ground beef
1⁄3 lb. pancetta, chopped
1 1/4 cups Marchio Familglia tomato passata
3⁄4 cup beef broth
2 carrots
2 celery stalks
1⁄2 small onion
1⁄2 cup red (or dry white) wine
1⁄2 cup milk
extra-virgin olive oil
salt – pepper

Grated cheese to taste


Chop the pancetta. Trim the celery, carrots, and onion, and mince them all into fine pieces.

Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.

Add the meat and sauté for 5 minutes.

Add ½ cup wine and allow to completely evaporate.

Add the tomato passata and stir for a few minutes. Add ½ cup milk and cover with the broth.

Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.

Cook the tagliatelle in salted boiling water for 3-4 minutes, drain and serve with generous amounts of sauce.

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