Instructions
Step 1: Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente.
Step 2: Heat olive oil and butter in a large skillet or Dutch oven over medium heat.
Step 3: Add the onion, carrot, and celery. Cook for 5 to 7 minutes until softened.
Step 4: Stir in the garlic and cook for 1 minute until fragrant.
Step 5: Add the ground beef and ground pork. Cook until browned, breaking the meat apart with a spoon.
Step 6: Pour in the red wine and simmer for 2 to 3 minutes until slightly reduced.
Step 7: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes.
Step 8: Reduce the heat to low and simmer the sauce for 30 to 40 minutes, stirring occasionally.
Step 9: Stir in the milk and let the sauce cook for another 5 minutes.
Step 10: Drain the cooked tagliatelle and toss it with the Bolognese sauce until evenly coated.
Step 11: Serve hot with grated Parmesan cheese and fresh parsley on top.
Storage and Reheating Tips
Store leftover Tagliatelle Bolognese in an airtight container in the refrigerator for up to 4 days.
Freeze the sauce separately for up to 3 months for best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce becomes too thick.
Microwave individual portions in 30-second intervals, stirring between each interval until heated through.
Continue on the next page