Egg Noodles with Bolognese Meat Sauce

Tagliatelle al Ragu

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

When I was growing up and I knew that we would be having Tagliatelle al Ragu, my mouth would water in anticipation of that glorious moment when we would sit down at the table and the steaming platter would arrive with its irresistible aroma. The dish is almost synonymous with the city of Bologna and is a staple in the region of Emilia-Romagna of which Bologna is the capital. One will find that there are small variations in its preparation depending on which area one is in. This version is t