tagliatelle al ragù alla bolognese

Italy · Europe

Short description: Wide egg pasta is dressed with a slow-cooked meat sauce that coats each ribbon instead of forming a soup of sauce.
Ingredients: Egg tagliatelle tossed with beef or mixed meat ragù, tomato, onion, carrot, celery, wine, milk, and stock.
Cultural note: The flat pasta shape is part of the point: it gives the rich ragù enough surface to cling without overwhelming the noodle.
Common misconception: The traditional pairing is not a mound of sauce over thin spaghetti; the ragù is folded through wider egg pasta.

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