Tagliatelle alla Ragù is one of Bologna’s signature dishes and bears little resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the Italian ragu alla Bolognese meat sauce is never served with spaghetti in Bologna.

Instead, when it isn’t served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragu itself.

Northern Italian Tagliatelle with Bolognese ragu

Tagliatelle alla Bolognese – Tagliatelle with Bolognese Meat Sauce

This recipe is an eye-opener for anyone who has ever had Spaghetti Bolognese. Make sure to use imported aged Parmigiano-Reggiano cheese cut from the cheese wheel. As Italian cookbook author Marcella Hazan scolds, "Do not under any circumstance use ready-grated cheese in jars. It is of no interest whatsoever to Italian cooking." Of course this dish is great topped with any good parmesan, but know Mrs. Hazan will be watching.

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Course: Appetizer, Lunch, Main Course

Cuisine: Italian, Northern Italy

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large pot, cheese grater or food processor
Cheese grater or food processor
Medium saucepan

Ingredients

1½ lb Imported dried tagliatelle (or penne or linguini)
2½ cups Homemade Ragu Bolognese meat sauce
2 tbsp Unsalted butter
8 oz Parmigiano-Reggiano cheese

US Customary – Metric

Instructions

Bring 10 quarts water to a boil. Add a large pinch of salt. Add pasta and follow package instructions for al dente (to the tooth). If softer pasta is desired, cook a minute more.
While pasta is cooking defrost and warm bolognese in a microwave or saucepan.
Drain cooked pasta and place in either a large serving bowl or divide between individual serving bowls. Mix in butter. Add hot ragu and toss. Serve with a bowl of just-grated cheese or in a chunk with a grater so diners can grate themselves.