tagliatelle al ragù alla bolognese

Italy · Europe

Plate of wide egg pasta ribbons coated in meat ragù.
tagliatelle al ragù alla bolognese

Tagliatelle are made by rolling egg pasta thinly and cutting it into ribbons. In the Emilian preparation, they are served with ragù alla bolognese. The regional Pro Loco association also records green pasta variants containing chard, spinach or nettles.[1]

The Italian culinary academy’s 2023 ragù recipe combines coarsely ground beef, fresh pork pancetta, onion, carrot, celery, red or white wine, tomato purée and tomato paste. The meat browns before the wine and tomatoes are added; broth supports slow cooking. Whole milk is an optional addition during cooking.[2]

References

Sources checked:

  1. Le Tagliatelle: ma che bontà! — UNPLI Emilia-Romagna
  2. Ricetta aggiornata del tradizionale ragù alla bolognese — Accademia Italiana della Cucina
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