Veal And Beef Tagliatelle Bolognese Recipe

LeGourmetTV's picture

Jun. 11, 2015

This is the perfect weekend sauce... It may seem like a lot of ingredients, but this is a really easy assembly.


Ground beef 13 Ounce
Ground veal 13 Ounce
Italian sausage 1 (skin removed)
White onion 1 , diced
Carrot 1 , diced
Celery rib 2 , diced
Chilli flakes 1 Pinch
Red wine 1/2 Cup (8 tbs)
Chicken stock 1 1/2 Cup (24 tbs)
Salt 1 Teaspoon
Chopped tomatoes 12 Ounce
Thyme 1 Teaspoon
Sage 1 Teaspoon
Oregano 1 Tablespoon
Ground pepper 1 Teaspoon
Porcini mushrooms 1/5 Ounce (dried)
Chopped garlic cloves 6 Small
Unsalted butter 1/3 Cup (5.33 tbs)



Brown all three meats, in batches so they don't stew. Add diced vegetables and chilli flakes, cooking gently until they soften. 

Add red wine and allow the alcohol to evaporate for a few minutes. Add chicken stock and salt; simmer for 30 minutes.

Add chopped tomatoes, all of the herbs, dried porcini and garlic. 

Cover and simmer for three hours, stirring occasionally.

Once the bolognese has cooked, add utter stirring to combine. 


Serve over tagliatelle or your favourite pasta

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 2939Calories from Fat 1920

 % Daily Value*

Total Fat 215 g330.8%

Saturated Fat 95 g475%

Trans Fat 0 g


Sodium 3690 mg153.75%

Total Carbohydrates 74 g24.7%

Dietary Fiber 18 g72%

Sugars 26 g

Protein 166 g332%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet