Tagliatelle Bolognese


At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. This recipe first appeared in our May 2014 issue with the story A Saucy Dish.


  • 8 plum tomatoes, cored and sliced 1/2" thick crosswise
  • 13 olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. beef rib bones (ask your butcher)
  • 12 cups chicken stock
  • 1 medium carrot, minced
  • 1 small white onion, minced
  • 1 stalk celery, minced
  • 1 lb. ground flank steak (ask your butcher)
  • 1 cup dry tannic red wine, preferably sagrantino di montefalco
  • 3 bay leaves, preferably fresh
  • 12 oz. tagliatelle pasta
  • 13 cup grated parmesan
  • 1 sprig rosemary
  • 1 sprig sage


Step 1

Heat oven to 300°. Toss tomatoes, half the oil, salt, and pepper on parchment paper-lined baking sheets. Cook until caramelized and dried out, about 1 1⁄2 hours. Transfer to a food processor; purée until smooth.

Step 2

Heat a 6-qt. saucepan over medium-high heat. Cook bones until browned, 8–10 minutes. Add stock; simmer, skimming as needed, about 1 hour. Discard bones.

Step 3

Heat remaining oil in a 12" skillet over medium-high heat. Cook carrot, onion, and celery until golden, 8–10 minutes. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 8–10 minutes. Add wine; reduce by half, 2–3 minutes. Add reserved tomato purée, 1⁄2 cup beef-and-chicken stock, 2 bay leaves, salt, and pepper; simmer until sauce is very thick, about 25 minutes. Discard bay leaves.

Step 4

Meanwhile, bring remaining stock to a boil; cook pasta until al dente, about 4 minutes. Drain and transfer to sauce; add cheese and toss. Garnish with remaining bay leaf, the rosemary, and sage.

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