Tagliatelle al Ragù
Fresh tagliatelle pasta served with a rich and slow-cooked ragù sauce, a classic Bolognese dish.
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.
Ragù, a meat-based sauce, has ancient origins, evolving from simpler meat stews. The modern version, often associated with Bologna, solidified in the 19th century, influenced by French culinary techniques like mirepoix (soffritto in Italian) and the use of dairy. Tagliatelle, a long, flat ribbon pasta, complements the rich sauce perfectly, becoming a staple pairing in Emilia-Romagna.
Tagliatelle al Ragù is more than just a meal; it's a symbol of Italian family tradition, slow-food philosophy, and regional pride, particularly within Emilia-Romagna. It represents comfort, togetherness, and the art of patient cooking.
Sunday Lunch Staple
It is commonly served for Sunday lunch, a cherished time for families to gather and enjoy a leisurely meal together. Preparing the ragù is often a multi-generational affair, with recipes passed down through families.
Regional Variations
While considered a Bolognese classic, variations exist across Italy, reflecting local ingredients and preferences. Some regions may use different types of meat, add mushrooms, or omit dairy. The Academia Italiana della Cucina even has a registered recipe for Ragù alla Bolognese.
Slow Food Movement
The dish embodies the principles of the slow food movement, emphasizing high-quality ingredients, traditional cooking methods, and the importance of savoring the meal.
Tagliatelle al Ragù boasts a deeply savory and rich flavor profile, with the sweetness of slowly cooked vegetables balanced by the umami depth of meat and the subtle creaminess from milk or cream.
The main flavor components are a complex blend of: Richness from ground meat (typically beef, pork, and sometimes veal), imparting a hearty and savory base. Sweetness from the soffritto (onions, carrots, celery) which caramelizes during the slow cooking process. Umami from the meat and often from the addition of tomato paste or purée. Herbaceous notes from bay leaf, and sometimes other herbs like oregano or thyme. Creaminess from the addition of milk or cream, rounding out the acidity of the tomatoes and creating a luscious texture. Tagliatelle itself offers a subtle egg-rich flavor that enhances the sauce.
Low and Slow is Key
The ragù needs to simmer for several hours (at least 3) to allow the flavors to meld and the meat to become incredibly tender. Rushing the process will result in a less flavorful and less satisfying sauce.
Quality Ingredients Matter
Use high-quality meat, fresh vegetables for the soffritto, and good quality tomato paste or purée. Fresh, homemade tagliatelle is ideal, but dried tagliatelle also works well. If using dried, choose a bronze-die extruded pasta for a rougher texture that better absorbs the sauce.
Don't Overcook the Pasta
Cook the tagliatelle al dente (firm to the bite). It should still have a slight resistance when you bite into it. Overcooked pasta will become mushy and detract from the overall dish.
The Right Sauce-to-Pasta Ratio
Ensure there is enough ragu to coat the Tagliatelle evenly without drowning it. The ratio should allow you to taste both the Tagliatelle and the Ragu sauce.
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