Tagliatelle al ragù, often known outside Italy as “tagliatelle alla Bolognese,” is a classic dish from Bologna, the capital of the Emilia-Romagna region. This hearty pasta features long, flat ribbons of fresh egg tagliatelle coated in a rich, slow-cooked meat sauce made with beef, pancetta, vegetables, tomatoes, wine, and a touch of milk or cream. Let’s explore how to make this iconic dish and the fascinating history behind it.
The Origins of Tagliatelle al Ragù
Tagliatelle al ragù is deeply rooted in Bologna’s culinary tradition. The term ragù comes from the French “ragoût,” meaning a slow-cooked stew, reflecting the French influence on Italian cuisine during the Renaissance. The earliest documented recipe for a meat sauce served with pasta dates to the late 18th century in Imola, near Bologna. In 1891, Pellegrino Artusi published a recipe for maccheroni alla bolognese in his influential cookbook, laying the foundation for today’s Bolognese ragù.
Originally, the sauce was made with veal, pancetta, onions, and carrots, cooked slowly in butter and broth—tomatoes were only added later, in the 20th century. The pairing with tagliatelle, a fresh egg pasta typical of Emilia-Romagna, became the standard in Bologna, as the wide, porous ribbons perfectly cling to the thick, meaty sauce. While “spaghetti Bolognese” is popular worldwide, in Bologna, ragù is never served with spaghetti but always with tagliatelle.
Ingredients
For 4 servings:
10 oz (280 g) fresh tagliatelle (egg pasta)
12 oz (340 g) ground beef (or a mix of beef and pork)
6.5 oz (180 g) pancetta, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
1 medium onion, finely diced
2 cups (400 g) peeled, seeded, and crushed tomatoes (or passata)
1/2 cup (120 ml) dry red or white wine
1 cup (240 ml) whole milk
2 tbsp olive oil
1/2 cup (120 ml) beef broth (optional)
1/2 cup (120 ml) heavy cream (optional, for extra richness)
Salt and black pepper to taste
Freshly grated Parmigiano Reggiano cheese, for serving
Step-by-Step Instructions
Prepare the Soffritto:
In a large, heavy pot or Dutch oven, heat the olive oil over medium-low heat. Add the diced pancetta and cook until the fat renders, about 8–10 minutes.
Add the Vegetables:
Add the finely diced carrot, celery, and onion. Cook gently, stirring often, until the vegetables are soft and fragrant, about 8–10 minutes.
Brown the Meat:
Increase the heat to medium-high. Add the ground beef (and pork, if using) and cook, breaking up any lumps, until well browned and all the liquid has evaporated.
Deglaze with Wine:
Pour in the wine and stir, scraping up any browned bits from the bottom of the pot. Let it cook until the alcohol evaporates, about 5 minutes.
Add Tomatoes and Simmer:
Stir in the crushed tomatoes. Reduce the heat to low, cover partially, and simmer gently for at least 2 hours, stirring occasionally. Add a splash of broth if the sauce becomes too thick.
Finish with Milk and Cream:
About 10 minutes before the sauce is done, add the milk (and cream, if using) to mellow the acidity and enrich the sauce. Season with salt and pepper to taste.
Cook the Tagliatelle:
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, then drain.
Combine and Serve:
Toss the tagliatelle with half the ragù, then plate and top with more sauce. Serve immediately, sprinkled with plenty of Parmigiano Reggiano.
Why Tagliatelle al Ragù Is Special
This dish is more than just pasta with meat sauce—it’s a symbol of Bologna’s rich culinary heritage and the Italian art of slow cooking. Every family in Emilia-Romagna has its own closely guarded ragù recipe, and the combination of fresh tagliatelle and hearty sauce is a celebration of local ingredients and tradition. Making tagliatelle al ragù from scratch is a labor of love, but the result is a deeply satisfying, authentic taste of Italy.
