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  • Author: Chefjar
  • Total Time: 5 hours 10 mins


  • Ground beef- 400 gm / 3/4 pounds
  • Onions ( finely chopped)- 1/2 cup
  • Carrots ( grated)- 2/3 cup
  • Celery ( chopped)- 2/3 cup
  • Olive oil- 3 tbsp.
  • Heavy cream- 1 cup
  • Whole nutmeg-1
  • Ground black pepper- as needed
  • Dry white wine- 1 cup
  • Italian plum tomatoes ( canned, with their juices)- 1 1/2 cup
  • Salt - to taste
  • There is no more perfect combination than Bolognese sauce with homemade Bolognese tagliatelle.bolognese sauce
  • Tagliatelle pasta- 500 gm ( homemade or store-bought)


  1. Heat 3 tbsp. olive oil in a large pan, add in the chopped onions & saute until translucent, then add in the chopped carrots & celery. Cook 3-4 minutes, stirring the veggies from time to time. Transfer to a 6-quart slow cooker bowl.
  2. Add in the remaining ingredients (the ground beef, heavy cream, plum tomatoes, dry wine, the whole nutmeg, ground black pepper & salt). Cover and cook on " low" for 6-7 hours, or "high" for 5-6 hours.
  3. Toss with the cooked drained pasta, adding a tablespoon of olive oil.
  4. Serve with freshly grated Parmesan cheese.



MEAT should have a lot of marbling like a high-quality steak. The more marbled it is, the sweeter sauce will be.DON'T USE A LEAN CUT for this sauce. The best part is the neck portion.

Add salt at the very beginning of cooking to extract the juices of meat.

If you don't have a crock pot, use an enameled cast-iron saucepan, cook the sauce no less than 3 hours , at the merest simmer. The more you cook the sauce, the better it will be.

A crock pot/a cast-iron saucepan, a pasta machine ( optional).

  • Prep Time: 10 mins
  • Cook Time: 5 hours
  • Category: Sauces
  • Cuisine: Italian