Free recipe guide
How to make Tagliatelle al Ragù
Learn what makes Tagliatelle al Ragù special, cook the free ComidaTime recipe, then keep cooking from Ultimate Pasta Dishes.
Why cooks start here
Tagliatelle al Ragù is cooked in Bologna Sundays. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.
Tagliatelle al Ragù finds its roots in Bologna, where it graces the Sunday tables as families gather for a comforting meal. This dish is a staple of the region, embodying the essence of a day reserved for relaxation and indulgence, when the slow-simmered sauce melds with the fresh pasta to create a harmonious symphony of flavors. The dish offers a rich tapestry of tastes, with the earthy depth of ground beef and pork complemented by the subtle sweetness of carrots and onions. Pancetta adds a savory note, while milk and white wine bring a gentle creaminess and acidity, respectively. The result is a bowl that is both hearty and refined, a true Bolognese delight.
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