Tagliatelle al ragu
Tagliatelle with ragu sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ragu, a meat-based sauce, has ancient roots in Italian cuisine, evolving from simpler meat stews to the complex, slow-cooked sauces we know today. Tagliatelle, a ribbon-shaped pasta, originated in the Emilia-Romagna region, specifically Bologna. The combination of the two is a relatively recent development, solidifying in popularity throughout the 20th century.
Tagliatelle al ragu is deeply ingrained in Italian culinary culture, representing the traditions of family meals, regional specialties, and slow-cooked comfort food.
Sunday Lunch Tradition
In many Italian families, especially in the Emilia-Romagna region, tagliatelle al ragu is a quintessential Sunday lunch dish, prepared with love and shared among generations.
Regional Pride
Each region (and even each family) often has its own variation of ragu, showcasing local ingredients and cooking techniques. Bolognese ragu is considered the classic and most well-known.
Celebration of Slow Food
The dish embodies the principles of the slow food movement, emphasizing the importance of quality ingredients, traditional methods, and taking the time to prepare a meal with care.
Tagliatelle al ragu is a symphony of savory and rich flavors. The slow-cooked ragu imparts deep, meaty notes, balanced by the sweetness of tomatoes and the subtle richness of the pasta.
The main flavor comes from the ragu itself, typically a combination of ground meat (beef, pork, or a blend), pancetta, vegetables (onions, carrots, celery), tomato paste and/or purée, red wine, and broth. The sauce is simmered for several hours, allowing the flavors to meld and deepen. The tagliatelle provides a slight egg-richness and a perfect surface to cling to the robust sauce.
Slow Cooking is Key
Resist the urge to rush the cooking process. The longer the ragu simmers, the more the flavors will develop and deepen, creating a richer, more complex sauce.
Use Fresh Pasta if Possible
Fresh tagliatelle has a superior texture and flavor compared to dried pasta, enhancing the overall dish. Look for egg-rich pasta for best results.
Deglaze the Pan with Wine
Deglazing the pan with red wine after browning the meat and vegetables helps to release flavorful bits stuck to the bottom, adding depth to the sauce.
Don't Overcook the Pasta
Cook the tagliatelle al dente – firm to the bite. It will continue to cook slightly when tossed with the hot ragu.
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