Tagliatelle al Ragu (Bolognese Sauce)

Serves 1-2

Instead of ‘Spag Bol’ we are offering the more classic ‘Tag Bol’ version of this much-loved favourite. In Bologna where this dish originates, Tagliatelle is actually more common than Spaghetti.  Our Tagliatelle features La Tua Pasta’s signature golden colour which comes from carefully selected free range eggs from chickens with a specialised feed which naturally makes the yolk rich and orange.
To our lovely golden Tagliatelle, we add the classic beef ragu which comes from the capital of food loving area of Emilia-Romagna: Bologna. We start with the sofrito trinity; onions, carrots and celery which we slowly melt. Then red wine marinates slow cooked beef to tenderise the meat.  We then fold in ripe tomatoes and slowly cook the ragu for a few hours for the flavours to meld.  Add a bit of Parmesan to bring a salty finish and this dish is complete.

Order our Tagliatelle al Ragu to receive the ingredients to prepare a meal for 2 people in one click!

Product Quantity

Tagliatelle Egg Pasta


Artisan Bolognese Sauce - Ragu alla Bolognese (300g)


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

About Tagliatelle al Ragu (Bolognese Sauce)

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water

Frozen: Cook for 5-6 minutes in salted boiling water

  1. Bring the well-salted water to a boil, put in the Tagliatelle and cook for 4 minutes.
  2. Gently heat the Bolognese sauce in a frying pan and transfer the Tagliatelle using a slotted spoon, ensuring that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish).
  3. Cook for 1 extra minute until the sauce and Tagliatelle are well combined.
  4. Plate and garnish with Parmigiano.

Buon Appetito!

Egg Tagliatelle: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Bolognese Sauce: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1185 307 1633
Energy (Kcal)/100g 280 73 392
Fat/100g 4.0 1.9 28
Of which Saturated/100g 1.1 0.5 19
Carbohydrate/100g 47.7 3.6 0
Of which Sugar/100g 1.3 3.2 0
Protein/100g 12.6 8.8 33
Salt/100g 0.7 1.3 1.6

Wheat, Egg, Milk, Celery.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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