Tagliatelle al ragù bolognese
Fresh tagliatelle pasta served with the classic Bolognese meat 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.
Ragù Bolognese has ancient roots, evolving from medieval meat stews. The modern version began to solidify in Bologna during the 18th and 19th centuries, becoming a staple of the region's culinary identity. Tagliatelle, a classic Emilian pasta, was a natural pairing for this rich sauce.
Tagliatelle al Ragù Bolognese is deeply ingrained in Italian, particularly Emilian, culture. It represents family, tradition, and the art of slow food.
Sunday Lunch Staple
In many Italian households, especially in Emilia-Romagna, Tagliatelle al Ragù is a cherished dish served during Sunday lunches, bringing families together.
Regional Pride
It is a source of regional pride, with many families having their own closely guarded secret recipes passed down through generations. Variations exist, but the core principles remain the same.
Slow Food Movement
The dish embodies the principles of the slow food movement, emphasizing the use of fresh, high-quality ingredients and the importance of taking time to prepare and enjoy food.
Tagliatelle al Ragù Bolognese boasts a rich, savory, and subtly sweet flavor profile, primarily derived from the slow-cooked meat sauce and the fresh, eggy pasta.
The dominant flavors are deeply savory from the combination of ground beef, pork, and sometimes veal, slowly simmered with soffritto (celery, carrot, and onion). The addition of tomato paste or purée introduces a subtle sweetness and acidity, balanced by the richness of milk or cream (optional). The pasta itself adds a delicate egg flavor and a satisfying chewy texture.
Slow Cooking is Key
The ragù should be simmered for several hours, allowing the flavors to meld and deepen. Don't rush the process; it's crucial for the sauce's richness.
Fresh Pasta Matters
While dried tagliatelle can be used, fresh, homemade tagliatelle provides a superior texture and flavor that complements the sauce perfectly.
Deglaze with Wine
Deglazing the pan with red or white wine after browning the meat adds depth and complexity to the sauce. Allow the wine to reduce before adding the remaining ingredients.
Milk or Cream?
The inclusion of milk or cream is debated. While some purists disapprove, a small amount can add a velvety texture and richness to the sauce. Use sparingly.
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