Tagliatelle Bake
Fresh tagliatelle pasta, minced beef and carrot come together in this beef — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely chop the onion, carrot and celery, then soften them gently in the olive oil over medium heat for about 8 minutes until sweet and translucent, adding the minced garlic for the last minute.
- Raise the heat, add the minced beef and brown it well, breaking up any clumps, until it is fully cooked and no pink remains.
- Pour in the white wine and let it bubble until mostly evaporated, then stir in the tomato paste, chopped tomatoes and a splash of water, season, and simmer gently for 30 minutes until rich and thick.
- Meanwhile bring a large pot of salted water to a boil and cook the fresh tagliatelle for 2 to 3 minutes until just shy of al dente, then drain.
- Toss the drained pasta with the meat sauce and the chopped parsley, then transfer to a buttered baking dish.
- Scatter over the torn mozzarella and grated parmesan and dot with the butter.
- Bake in an oven preheated to 200 C for 20 to 25 minutes until bubbling and golden on top, then rest for 5 minutes before serving.
You'll use: Oven · Large pot · Saucepan · Baking dish
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Parmesan
- pecorino · grana padano · aged asiago
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Tagliatelle Bake take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tagliatelle Bake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegan tagliatelle + tomato & fresh rocket - Tallarines con tomate y rúcula fresca (5039910111).jpg by Lablascovegmenu from London, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.