Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Tagliatelle al Ragù Bolognese

Serves 4 to 6 Entree pasta, Pasta & Rice

Tagliatelle al Ragù Bolognese

Tagliatelle al Ragù Bolognese is a true reflection of Emilia-Romagna's culinary sensibility, where the art of cooking lies in simplicity and instinct. In the home kitchens of Bologna, there is no rush to the table, only the ease of preparing a dish that has been part of family traditions for generations. The olive oil flows freely, and the salt is pinched with the confidence of a seasoned cook, creating a meal that is as much about the process as it is about the taste.

The dish presents a rich, meaty ragù clinging lovingly to each strand of tagliatelle, while the nutty Parmigiano-Reggiano adds depth with its unmistakable flavor. Each bite offers a harmonious blend of savory and subtly sweet notes, with the pasta retaining a satisfying, tender bite. This is not just a meal, but an experience of warmth and genuine Italian comfort.

Ingredients

  • 400 gfresh tagliatelle
  • 600 gragù alla bolognese
  • 60 gParmigiano-Reggiano — grated
  • 2 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. The water should taste like the sea, which ensures the pasta is well-seasoned.
  2. Add 400 g of fresh tagliatelle to the boiling water. Stir gently to prevent sticking and cook until the pasta is al dente. Al dente means the pasta should be firm to the bite, not mushy. Reserve about a cup of the pasta cooking water before draining.
  3. In a wide pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 600 g of ragù alla bolognese to the pan, stirring occasionally until it's heated through. The sauce should be bubbling gently and have a rich, inviting aroma.
  4. Once the ragù is hot, add the drained tagliatelle to the pan. Toss the pasta with the sauce using tongs or a wooden spoon, ensuring each strand is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
  5. Remove the pan from the heat and grate 60 g of Parmigiano-Reggiano over the pasta. Toss again to combine, allowing the cheese to melt into the sauce, adding a creamy texture and rich flavor.
  6. Taste and adjust the seasoning with more fine sea salt if needed. Serve the Tagliatelle al Ragù Bolognese immediately, ensuring each plate has a generous portion of pasta and sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine