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 typical of the area called Romagna, east of Bologna near the Adriatic coast, which is where my family is from. It is the way my mother makes it and the way my grandmother made it.
© 1993 Giuliano Hazan. All rights reserved.