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In Italy, “bolognese” doesn’t really exist.
We talk about tagliatelle al ragù, and everything starts here.
Imagine a kitchen in Bologna.
Warm. Slow. Precise.
Fresh pasta. A sauce waiting for its moment.
This dish is not an everyday recipe.
It is an act of hospitality.
Because the Italian Art of Hosting always begins with the taste of what is real.
And with the time we are willing to give it.
“In Bologna, I learned that cooking is never rushed. It must be earned.
And what if hospitality, in the end, is the art of letting time do its work?”
— Casa Bandera, from our Famiglia to yours
The truth of Bologna
Tagliatelle al ragù comes from Bologna.
No shortcuts.
No spaghetti.
Only wide ribbons of pasta.
Shaped for the sauce.
Meat, vegetables, red wine.
Everything simmers together.
Nothing is rushed. Everything is built.
And that is exactly what turns a meal into an experience.
Because in Italy, you don’t just serve a dish.
You serve a moment.
Beyond the recipe
If you want to host like in Italy, start with the essentials.
Discover how to create an unforgettable Italian experience at home.
Because a meal can become a memory.
Also explore Italian romantic dinner at home: menu & atmosphere.
When ambiance makes all the difference.
And for the joyful simplicity of everyday life, see casual dinner with friends: 5 easy ideas.
Because hosting is not about making things complicated.
It is about creating connection.
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Information |
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Difficulty 3/5 Cost medium Preparation time 15 minutes Cooking time 2 h Gluten |
Portions 2 Calories 700 kcal Ustensils pans, cutting board, knife, ladle, serving tongs Seasons autumn, winter |
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Ingredients |
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Egg tagliatelle 200 g Ground beef 150 g Ground pork 100 g Carrot 1 Onion 1 Celery 1 stalk Tomato purée (or sauce) 200 g Red wine 1 glass Extra virgin olive oil Meat stock 1 cube Rosemary 2 sprigs Laurel 5 leaves Parmesan cheese Salt and pepper |
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1 Peel the carrots, onion, and celery. Finely chop the carrots and celery, and thinly slice the onion. Set aside.
2 Chop the beef and pork into small pieces. Set aside.
3 In a large pot, heat the olive oil over high heat. Add the carrots, onion, and celery. Sauté until tender, about 5 to 7 minutes.
4 Add the beef and pork to the pan. Cook until the meat is well browned, about 10 minutes.
5 Pour the red wine into the pan. Let it reduce slightly until the liquid has almost completely evaporated. Then reduce the heat to medium.
6 Add the tomato purée, crumbled bouillon cube, rosemary sprigs, and bay leaves. Mix well.
7 Reduce the heat to low, cover, and let the ragù simmer for about 2 hours. Stir occasionally and adjust salt and pepper to taste. Add a little water or broth if needed to maintain the desired consistency.
8 While the ragù is simmering, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, about 8 to 10 minutes, until al dente.
9 Drain the tagliatelle and add them to the pan with the ragù. Toss well to coat the pasta with the sauce. If needed, add a little pasta cooking water to adjust the consistency.
10 Divide the tagliatelle al ragù among shallow bowls, using a ladle and pasta tongs to twirl them. Sprinkle with grated Parmesan if desired, and serve immediately.
Recommended food and wine pairing
To accompany tagliatelle al ragù, I recommend a Chianti classico wine.
This Italian red wine, with its black cherry aromas and spicy notes, marries perfectly with the richness of the ragù and enhances the depth of the dish's flavors.
Buon Appetito !
Also read: The Art of Italian Hosting: The Complete Guide to Creating Unforgettable Dinner Parties
Our 10 Golden Rules for Hosting Italian-Style with Ease
Let’s talk together!