Tagliatelle al Ragù
Fresh egg pasta ribbons served with a rich meat sauce (ragù alla bolognese).
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, the meat sauce at the heart of this dish, traces its origins back to medieval French meat stews. Over centuries, it evolved in Italy, particularly in the Emilia-Romagna region, with Bologna becoming its undisputed home. Tagliatelle, a wide, flat egg pasta, perfectly complements the rich sauce, a pairing that solidified in Bolognese culinary tradition.
Tagliatelle al Ragù is deeply ingrained in Italian culture, particularly in Bologna, where it is considered a Sunday lunch staple and a symbol of family togetherness.
Family Tradition
Preparing ragù is often a multi-generational activity, with family recipes passed down through the years. Sunday lunches centered around Tagliatelle al Ragù are a cherished tradition, fostering connection and sharing.
Regional Pride
Each region in Italy has its own version of ragù, but Bolognese ragù is considered the 'original'. Bolognese people take great pride in their ragù and often engage in playful debates about the 'correct' way to prepare it.
Celebratory Meal
Tagliatelle al Ragù is often served during special occasions and celebrations, highlighting its status as a dish of comfort and abundance.
Tagliatelle al Ragù offers a savory and rich flavor profile, balancing the sweetness of the tomatoes with the umami of the meat and the richness of the egg pasta.
The dominant flavor is undoubtedly savory, derived from the slow-cooked meat sauce (ragù). This sauce, typically made with beef, pork, and sometimes veal, is simmered for hours with vegetables like onions, carrots, and celery in a tomato-based sauce. The slow cooking process allows the flavors to meld together, creating a deep, complex umami taste. The tagliatelle pasta, made with eggs, adds a subtle richness and textural contrast to the sauce.
Slow Cooking is Key
The ragù must be simmered low and slow for several hours to allow the flavors to fully develop and the meat to become tender. Don't rush the process!
Use Quality Ingredients
The quality of the ingredients, especially the meat and tomatoes, will significantly impact the final flavor. Choose fresh, high-quality ingredients whenever possible.
Pasta Perfection
Freshly made tagliatelle is ideal, but high-quality dried tagliatelle can also work. Cook the pasta al dente, ensuring it has a slight bite.
Finishing Touch
Before serving, toss the cooked pasta in the ragù, ensuring each strand is well coated. A sprinkle of Parmigiano-Reggiano cheese is the perfect finishing touch.
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