Tagliatelle alla Bolognese, the classic ragù alla Bolognese recipe, is a better marriage than the Americanized pairing of spaghetti with meat sauce. The fresh, eggy tagliatelle and bold, meaty ragù yield an absolutely delicious dish.
The traditional plating would be a lot less ragù for a given amount of pasta than you expect, with just a light sprinkling of Parmigiano-Reggiano. But traditions are for the elderly; do as you wish.
Tagliatelle alla Bolognese
Makes four servings.
Ingredients:
2 cups ragù alla bolognese (recipe)
1 lb fresh tagliatelle
1/2 cup freshly and finely-grated Parmigiano-Reggiano, preferably Stravecchio or Riserva
sea salt, to taste
freshly-ground black pepper
Simmering the Ragu Bolognese
In a saute pan, bring the two cups of ragù alla bolognese to a simmer. Keep warm.
Cooking the Tagliatelle
Bring a large pot of heavily-salted water to boil. Add the tagliatelle and cook until just tender, only 60-90 seconds. Drain.
Tossing the Tagliatelle to Coat in the Sauce Bolognaise
Add the tagliatelle to the saute pan and toss to coat. Taste and adjust seasoning.
Plated, Garnished, and Ready to Serve
Plate, topped with a little Parmigiano-Reggiano. Pairs well with a Cabernet Sauvignon blend from one of Italy's so-called Super Tuscans.
One of my favorite dishes is pasta alla bolognese. This works great with tagliatelle, but not with spaghetti! I also enjoy this with a nice glass of Chianti.
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