Slow-Simmered Beef Bolognese with Fresh Tagliatelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A rich and hearty beef Bolognese sauce slow-cooked to deepen flavors, served over fresh homemade tagliatelle pasta. This italian-inspired beef ready in about 175 minutes pairs extra virgin olive oil, medium, finely diced yellow onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 500 g ground beef
• 2 tbsp tomato paste
• 150 ml dry red wine
• 400 g can, crushed by hand whole peeled tomatoes
• 250 ml beef broth
• 100 ml whole milk
• 1 tsp dried oregano
• a few, chopped fresh basil leaves
• to taste salt
• to taste black pepper
• 200 g all-purpose flour
• 2 large eggs

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 finely diced yellow onion, 1 finely diced carrot, and 1 finely diced celery stalk, sautéing for 6-8 minutes until vegetables are soft and translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Increase heat to medium-high and add 500 g ground beef, breaking it up with a spoon and cooking for 8-10 minutes until browned.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 150 ml dry red wine, letting it reduce by half over 5 minutes.
4. Step 4: Add 400 g crushed whole peeled tomatoes, 250 ml beef broth, 100 ml whole milk, and 1 tsp dried oregano. Season with salt and pepper to taste. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until thickened and rich.
5. Step 5: Meanwhile, make the fresh tagliatelle: mound 200 g all-purpose flour on a clean surface and create a well in the center. Crack in 2 large eggs and use a fork to gradually incorporate the flour into the eggs until a dough forms.
6. Step 6: Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
7. Step 7: Roll out dough thinly and cut into 1/4-inch wide tagliatelle strips. Boil in salted water for 2-3 minutes until al dente.
8. Step 8: Toss the cooked tagliatelle with the Bolognese sauce and chopped fresh basil leaves before serving.