Tagliatelle al Ragù

Among the many pillars of Italian cuisine “Ragù” (aka bolognese sauce) stands tall and proud as one of the most renowned worldwide. As usual, throughout the country there are many variations: Naples for instance has ragù sauce made with chunks of meat. But make no mistake, the original recipe comes from the beautiful town of Bologna in the middle of the Emilia Romagna region, celebrated for its incredible gastronomical heritage. And even in Bologna you can find different approaches to ragù, changing from family to family as well as from chef to chef. With or without tomato sauce, with or without milk, with the addition of certain spices…there’s debate even in regards to which cut of meat should be used.
Traditionally the sauce is served over fresh egg pasta (tagliatelle please, if you’re in Bologna) or layered in a lasagna. Tuscany uses pappardelle pasta while some northern regions prefer it with gnocchi or polenta. Serving it over spaghetti is something that began in foreign countries and today “spaghetti bolognese” is typically on the menu of touristic restaurants which have adapted to tourists’ demands. But no matter over what you intend to serve this heavenly sauce, it will satisfy your palate as much as your cooking skills.

Among the many pillars of Italian cuisine “Ragù” (aka bolognese sauce) stands tall and proud as one of the most renowned worldwide. As usual, throughout the country there are many variations: Naples for instance has ragù sauce made with chunks of meat. But make no mistake, the original recipe comes from the beautiful town of Bologna in the middle of the Emilia Romagna region, celebrated for its incredible gastronomical heritage. And even in Bologna you can find different approaches to ragù, changing from family to family as well as from chef to chef. With or without tomato sauce, with or without milk, with the addition of certain spices…there’s debate even in regards to which cut of meat should be used.
Traditionally the sauce is served over fresh egg pasta (tagliatelle please, if you’re in Bologna) or layered in a lasagna. Tuscany uses pappardelle pasta while some northern regions prefer it with gnocchi or polenta. Serving it over spaghetti is something that began in foreign countries and today “spaghetti bolognese” is typically on the menu of touristic restaurants which have adapted to tourists’ demands. But no matter over what you intend to serve this heavenly sauce, it will satisfy your palate as much as your cooking skills.