Tagliatelle al Ragù
Fresh tagliatelle pasta served with a rich and slow-cooked 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, the meat sauce, has roots in the medieval period, evolving from various meat stews. The specific style of Ragù associated with Bologna developed over centuries, with various versions documented in cookbooks starting in the 19th century. Tagliatelle pasta, known for its ribbon shape, has existed since the Renaissance period.
Tagliatelle al Ragù is a cornerstone of Bolognese cuisine and a symbol of Italian comfort food. It represents family, tradition, and the art of slow cooking.
Sunday Lunch Staple
In many Italian households, particularly in the Emilia-Romagna region, Tagliatelle al Ragù is a traditional dish served for Sunday lunch, bringing families together around the table.
Regional Variations
While the Bolognese version is the most famous, variations of Ragù exist throughout Italy, each reflecting local ingredients and culinary traditions. Some regions might use different types of meat or add unique spices.
Pasta Making as a Skill
Homemade Tagliatelle is highly valued, and the skill of making fresh pasta is often passed down through generations. The texture and flavor of fresh pasta significantly enhance the overall experience of the dish.
Tagliatelle al Ragù is characterized by its rich, savory, and comforting flavors. The pasta provides a delicate, eggy base, while the Ragù delivers a deep umami and slightly sweet taste derived from the slow-cooked meat and vegetables.
The key flavors come from the slow-cooked meat (typically a mix of beef, pork, and sometimes veal), which becomes incredibly tender and flavorful. The soffritto (a base of finely diced onions, carrots, and celery) adds sweetness and depth. Tomatoes (either tomato paste, canned tomatoes, or fresh tomatoes depending on the region and recipe) contribute acidity and richness. Wine (usually red) adds another layer of complexity. Milk or cream is sometimes added to enrich the sauce and balance the acidity, creating a smooth and velvety texture. The pasta itself has a subtle egg flavor that complements the sauce beautifully.
Low and Slow Cooking
The key to a truly exceptional Ragù is slow cooking. Simmer the sauce over low heat for several hours to allow the flavors to meld and the meat to become incredibly tender.
Quality Ingredients
Use high-quality ingredients, especially the meat and tomatoes. The better the ingredients, the better the flavor of the final dish.
Don't Rush the Soffritto
Take your time with the soffritto. Sauté the onions, carrots, and celery slowly over low heat until they are softened and fragrant. This is the foundation of the sauce's flavor.
Perfect Pasta Texture
Cook the tagliatelle 'al dente' – firm to the bite. Fresh pasta cooks very quickly, so be careful not to overcook it.
Pasta Water is Key
Reserve some of the pasta cooking water before draining. The starchy water can be added to the sauce to help it cling to the pasta and create a creamier consistency.
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