Tagliatelle: Bolognese Sauce

Tagliatelle al Ragù

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This sauce is a million miles from the ‘Bol’ that we Brits like to serve with pasta, which is about as close to the real McCoy as our chile con carne is to a true version. It is orange, not red; it is more oil- than water-based, it is delicate, aromatic, creamy and subtle. This is one of many recipes where the cooking technique is so much more important to the finished dish than the ingredients — buy best-quality pancetta and Parmesan, spend as much money as you can afford on the egg

Ingredients

Method