How to Make Authentic Tagliatelle with Bolognese Sauce

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.

“Every bite of our tagliatelle with Bolognese sauce takes me back to my student days in Bologna, the culinary capital of Italy.

It was there that I discovered the real homemade ragù and fell even more in love with this generous, authentic cuisine. Today, I’m sharing a little piece of that Italian joy on every plate.”

— Casa Bandera, from our Famiglia to yours

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.

Where 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.

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.

Also read: The Secret of Real Italian Pasta Revealed!

Buon Appetito !

Our Mouthwatering Pasta Recipes!

Discover secret Italian recipes to create delicious and unforgettable dishes. Quick, easy, and tasty: your dinner will get applause from everyone!

Discover our pasta recipes that will impress