Italy Bologna Tagliatelle al ragù Postcard

Tagliatelle al ragù is a classic Italian pasta dish, most famously associated with Bologna and the Emilia-Romagna region. The dish features fresh, flat ribbon-like pasta called tagliatelle, traditionally made with egg and flour, which has a tender texture that perfectly holds onto sauce. The pasta is served with ragù alla Bolognese, a slow-cooked meat sauce made from ground beef, pork, or veal, combined with soffritto (onions, carrots, and celery), tomatoes, and sometimes a splash of wine or milk. The long, gentle cooking process develops rich, deep flavours, and the sauce clings to the tagliatelle, creating a hearty and comforting dish. Tagliatelle al ragù is a cornerstone of Italian home cooking and festive meals, symbolising family tradition and regional pride. It’s often enjoyed with a sprinkle of freshly grated Parmigiano-Reggiano and paired with red wine from Emilia-Romagna. Unlike quick weeknight meals, this dish is about patience and technique, with each step—sautéing, browning, and simmering—essential to developing its signature depth. For food lovers, it represents the essence of Italian cuisine: simple ingredients transformed through care and tradition into something extraordinary.