Tagliatelle al Ragù - Italian Recipe

Tagliatelle al Ragù

🌍 Italian, Emilia-Romagna Difficulty: ●●●○○

In Bologna, ragù is served on fresh tagliatelle, never spaghetti. The tagliatelle must be egg-rich and porous enough to absorb the sauce. Roll the dough thin — you should see the shadow of your hand through it.

Ingredients

• 400g fresh tagliatelle
• 600g bolognese ragù
• Parmesan to serve

Method

1. Cooking — Cook tagliatelle in boiling salted water 2–3 min.
2. Heating — Heat ragù; toss with pasta and splash of pasta water.
3. Serving — Serve with Parmesan.

Tags: fresh tagliatelle, bolognese ragù, parmesan to serve · Source: Brittani's Almanac