Tagliatelle al Ragù: Bologna’s Beloved Classic
Around the world, what’s often served as “spaghetti Bolognese” is far from what you’ll find in Italy. In Bologna, the true dish is called tagliatelle al ragù – a rich, slow-cooked meat sauce paired with fresh, wide ribbons of pasta. It’s not just a regional favorite; it’s a proud symbol of Emilia-Romagna’s culinary heritage.
A Dish Steeped in Tradition
Tagliatelle al ragù represents everything Italian cuisine is known for: simplicity, care, and deep flavor. The sauce begins with a base of finely chopped carrot, celery, and onion, slowly sautéed in olive oil. Ground beef and pork are then added, followed by red wine, tomato purée, and a bouquet of herbs. A meat bouillon cube, dissolved in a small pan of hot water, enriches the sauce further and blends it all together seamlessly.
The sauce is simmered for two hours until it becomes thick, aromatic, and deeply flavorful. Rather than spaghetti, which is too thin and smooth to hold the sauce properly, tagliatelle – fresh and slightly rough – captures every nuance of the ragù.
It’s not just a meal; it’s a celebration of Bologna’s culinary soul.
You can find more authentic Italian recipes like this one in the Casa Bandera Italian Cookbook. From rustic pasta dishes to classic desserts, it’s a journey through Italy’s four seasons of flavor.
Recipe
Difficulty: Moderate
Cost: Medium
Prep time: 15 minutes
Cooking time: 2 hours
Servings: 2
Contains gluten
Recommended tools: Large frying pan, small saucepan, cutting board, knife, ladle, serving tongs
Ingredients
- 200 g fresh egg tagliatelle
- 150 g ground beef
- 100 g ground pork
- 1 carrot
- 1 celery stalk
- 1 onion
- 200 g tomato purée
- 1 glass red wine (about 100 ml)
- Olive oil
- 1 meat bouillon cube
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper
- Parmesan cheese (optional)
Instructions
- Prepare the vegetables: Peel the carrot and onion. Finely chop the carrot and celery. Mince the onion. Set aside.
- Prepare the meat: If needed, break the ground beef and pork into small, even pieces.
- Sauté the aromatics: In a large frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped carrot, celery, and onion. Cook for 5–7 minutes until soft and fragrant.
- Cook the meat: Add the ground meats to the pan. Sauté for about 10 minutes, stirring occasionally, until browned and combined with the vegetables.
- Deglaze with wine: Pour in the red wine and let it simmer until almost completely reduced, about 5 minutes.
- Dissolve the bouillon: While the wine reduces, heat a small amount of water (about 100 ml) in a separate saucepan. Add the bouillon cube and stir until fully dissolved.
- Build the sauce: Add the tomato purée, the dissolved bouillon, thyme, and bay leaves to the pan. Stir well to combine.
- Simmer: Lower the heat and let the ragù simmer gently for 2 hours, stirring occasionally. If the sauce becomes too thick, add a splash of hot water or more stock to adjust the consistency.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, according to package instructions (usually 8–10 minutes).
- Combine and serve: Drain the pasta and transfer it to the ragù. Mix gently to coat the pasta thoroughly. Add a little pasta water if needed to loosen the sauce. Plate the pasta using a ladle and tongs. Top with grated Parmesan, if desired, and serve immediately.
BUON APPETITO!
