Dish
Tagliatelle al ragù alla Bolognese
Tagliatelle with Bolognese Sauce
Tagliatelle al ragù alla Bolognese is made with tagliatelle pasta and a meaty ragù sauce. The sauce is made with ground beef, pancetta, onions, carrots, celery, tomato paste, red wine, and beef broth. The sauce is simmered for several hours to develop a rich and complex flavor. The pasta is cooked until al dente and then tossed with the ragù sauce. The dish is typically finished with a sprinkle of Parmesan cheese.
Origins and history
Tagliatelle al ragù alla Bolognese originated in Bologna, Italy in the 18th century. It is a staple of Italian cuisine and is enjoyed all over the world. The dish is named after the city of Bologna, which is known for its rich culinary traditions.
Dietary considerations
This dish is not suitable for vegetarians or vegans due to the meat-based sauce. It is also not suitable for those with gluten intolerance as it contains wheat-based pasta.
Variations
There are many variations of this dish, including using different types of pasta such as spaghetti or fettuccine. Some recipes also call for the addition of milk or cream to the sauce to make it richer and creamier.
Presentation and garnishing
This dish is typically served in a shallow bowl with the pasta and sauce arranged neatly. It is garnished with a sprinkle of Parmesan cheese and a sprig of fresh basil.
Tips & Tricks
To make the sauce even richer and more flavorful, try adding a splash of balsamic vinegar or a pinch of cinnamon to the sauce while it simmers.
Side-dishes
This dish can be served with a side salad or garlic bread. It is also delicious with a side of roasted vegetables such as zucchini or eggplant.
Drink pairings
This dish pairs well with a full-bodied red wine such as Chianti or Sangiovese.
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