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In Italy, what the world knows as "spaghetti bolognese" hides a real treasure: tagliatelle al ragù. When I make this dish for my family, I always think back to my first discovery in Bologna.
Take a bite of these fresh, wide, thick pasta, and you’ll see: a slowly simmered ragù becomes a true explosion of flavors.
Tagliatelle al ragù: your culinary journey into Italian cuisine in Bologna
This dish isn’t just a recipe, it’s an experience to live. Imagine the smell of the ragù simmering in your kitchen. The aromas of meat, tomatoes, and softened vegetables fill the room. Are you ready to taste it? Every bite is a true moment of Dolce Vita.
At my home, cooking this dish with my family is a ritual. The scent filling the house, the laughter around the table… it turns a simple meal into a celebration. Let yourself be surprised: the texture of the tagliatelle and the richness of the ragù tell a story you’ll never forget.
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Discover our top recipes and leave your guests speechlessWhere does this traditional Italian recipe come from?
Tagliatelle al ragù are the authentic culinary treasure of Bologna. Here, no standard spaghetti bolognese. I’ll show you how to make this dish with fresh, wide, delicate pasta. Believe me, every step counts.
Ragù is the symbol of Emilian cuisine. I mix beef and pork and let it simmer slowly with fresh ingredients. Finely chopped carrots, onions, and celery create a deep aromatic base. Then I add ripe tomatoes and a splash of red wine. Thyme and bay leaves finish the sauce. Can you smell it already?
Forget classic spaghetti: the wide, slightly rough tagliatelle perfectly capture the ragù. Every bite reveals a unique balance of flavors. At my home, this dish always transforms the kitchen into a little trip to Italy.
Tagliatelle al ragù are more than a dish. They are a celebration of Bologna. A tribute to patience, craftsmanship, and conviviality. Every plate is a moment of Dolce Vita to share with family or friends.
Also read: How to Make Authentic Italian Fresh Pasta Without a Machine?
Here’s the traditional and easy Italian recipe for tagliatelle al ragù from Casa Bandera. All ingredients are authentic and the steps precise. I recommend following each step carefully: this way, you’ll amaze your loved ones with a dish rich in flavor and history.
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Difficulty 3/5 Cost medium Preparation time 15 min Cooking time 2 h Gluten |
Servings 2 Calories 700 kcal Ustensils pans, cutting board, knife, ladle, serving tongs Seasons autumn, winter |
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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 200 g Red wine 1 glass Olive oil Meat stock 1 cube Thyme 2 sprigs Laurel 2 leaves Parmesan cheese Salt and pepper |
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1 Peel the carrots, onion and celery. Finely chop the carrots and celery, and mince the onion. Set aside.
2 Chop the beef and pork into small pieces. Set aside.
3 Heat the olive oil in a large frying pan over medium 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 browned, about 10 minutes.
5 Pour the red wine into the pan. Reduce slightly until the liquid has evaporated almost completely.
6 Add the tomato purée, crumbled bouillon cube, thyme sprigs and bay leaves. Mix well.
7 Reduce the heat to low and simmer the ragù for about 2 hours. Stir occasionally and adjust the salt and pepper to taste. Add a little water or stock if necessary to maintain the desired consistency.
8 While the ragù is simmering, bring a large pot of salted water to the boil. Add the tagliatelle and cook according to package instructions, about 8-10 minutes, until al dente.
9 Drain the tagliatelle and add to the pan with the ragù. Mix well to coat the pasta with the sauce. If necessary, add a little pasta cooking water to adjust the consistency.
10 Divide the tagliatelle al ragù between soup plates, using the ladle and serving tongs to roll them up. 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.
Read also: The Secret of Real Italian Pasta Revealed!
Buon Appetito !
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