Pasta · Emilia-Romagna
Tagliatelle al Ragù (Bolognese)
Quick answer
Ragù alla bolognese is a slow-cooked meat sauce from Bologna served on fresh egg tagliatelle, not spaghetti.
Soffritto of onion, carrot and celery is cooked with minced beef and pork, a little wine, milk and a small amount of tomato, then simmered for hours.
It is a meat sauce with some tomato, not a tomato sauce with some meat.
- Region
- Emilia-Romagna
- Course
- Pasta
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