Tagliatelle al Ragù alla Bolognese is one of the most classic pairings in Bolognese cuisine. The wide, slightly rough ribbons of fresh egg pasta hold the ragù well, allowing the meat and cooking juices to cling to the pasta.
You can start with ready-made fresh tagliatelle or make them at home following our Fresh Egg Pasta recipe. Once the pasta sheet has been rolled out, let it dry slightly, roll it up without pressing too tightly and cut it into strips about 7 mm wide. During cooking, they will reach approximately 8 mm, the width traditionally associated with Bolognese tagliatelle.
For the sauce, you can also use ready-made ragù or prepare it at home following our Bolognese Ragù recipe. You can make it the day before and gently reheat it while bringing the pasta water to the boil.
Fresh tagliatelle cook in just a few minutes, so the ragù should already be hot before the pasta goes into the water. Once drained, toss the tagliatelle with the ragù straight away, mixing gently so the sauce is evenly distributed without breaking the fresh pasta. Finish with grated Parmigiano Reggiano, with a little extra at the table for anyone who wants more.
Tagliatelle al Ragù alla Bolognese
Description
Tagliatelle al Ragù alla Bolognese combines fresh egg pasta, Bolognese ragù and Parmigiano Reggiano. The tagliatelle cook in just a few minutes and are tossed immediately with the hot ragù so the sauce coats the pasta evenly.
Ingredients
Instructions
How to Make Tagliatelle al Ragù alla Bolognese
-
Heat the ragù 🍲
Place the Bolognese ragù in a saucepan large enough to hold the tagliatelle later. Heat it gently over low heat, stirring occasionally. If it is very thick, add a little hot water at a time: the ragù should loosen without becoming watery.
-
Cook the tagliatelle 🍝
Bring a large pot of water to the boil, then add the salt. Add the fresh egg tagliatelle, separating the ribbons gently, and cook for a few minutes. The exact cooking time depends on their thickness and how dry they are, so taste the pasta and drain it while it is still al dente.
-
Toss with the ragù 🥄
Drain the tagliatelle, reserving some of the cooking water, and transfer them directly to the saucepan with the hot ragù. Toss gently until the sauce is evenly distributed. If necessary, add a little of the reserved cooking water to loosen the ragù and help it coat the pasta.
-
Finish with Parmigiano 🧀
Remove the saucepan from the heat, add some of the grated Parmigiano Reggiano and toss gently. Divide the tagliatelle among the plates and finish with the remaining Parmigiano. Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 11g56%
- Sodium 650mg28%
- Total Carbohydrate 61g21%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The Bolognese ragù should already be prepared before you start cooking the tagliatelle. If it has been refrigerated, reheat it gently. If it has become very thick while resting, add a little hot water to bring it back to the right consistency.
If you make the tagliatelle at home, cut them to approximately 7 mm wide. Do not let them dry excessively before cooking: the fresher they are, the more quickly they will cook. Cooking time can therefore vary, so tasting them is the easiest way to judge when they are ready.
Always reserve a little pasta cooking water before transferring the tagliatelle to the ragù. Use only as much as necessary: the sauce should coat the pasta without becoming watery.
