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.
Tagliatelle alla Bolognese – Tagliatelle with Bolognese Meat Sauce
- Large pot, cheese grater or food processor
- Cheese grater or food processor
- Medium saucepan
- 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.