Tagliatelle al Ragù Bolognese
Tagliatelle al Ragù Bolognese is Bologna's most iconic dish: fresh egg pasta cut by hand and dressed with the authentic ragù officially registered at the Chamber of Commerce in 1982. No spaghetti here: in Bologna, ragù is served ONLY with tagliatelle.
The pasta sheet must be rolled out with a mattarello on a wooden work surface: Bologna's sfogline are true artists.
Preparation
- 1
Mix flour and eggs, knead for 15 minutes. Rest covered for 30 minutes.
- 2
Prepare the soffritto: finely chop carrot, celery and onion. Sauté with oil and butter.
- 3
Add diced pancetta and brown. Add the meat and brown well.
- 4
Deglaze with white wine. Let it evaporate completely.
- 5
Add the passata and cook covered over very low heat for 2-3 hours, adding milk halfway through cooking.
- 6
Roll out the pasta sheet with a mattarello (1 mm thick) and cut into tagliatelle strips 7-8 mm wide.
- 7
Cook in salted water for 2-3 minutes and dress with the ragù.
- 8
Serve with grated Parmigiano Reggiano.
Chef's Tips
The milk added halfway through is the secret of authentic Bolognese ragù: it softens the sauce and removes acidity. Never use chunky tomatoes: only passata, and use sparingly. Long, slow cooking is essential.