Tagliatelle al Ragu (Bolgnese Sauce)

Category, DifficultyBeginner
Yields1 Serving
Prep Time3 minsCook Time3 minsTotal Time6 mins

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.  Happy chickens means colourful yolks! 

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.

INGREDIENTS

250 g La Tua Pasta Tagliatelle Egg Pasta
270 g La Tua Pasta Artisan Bolgonese Sauce
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Tagliatelle Egg Pasta
  • 1 x 270g Artisan Bolgonese Sauce
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tagliatelle

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the bolognese sauce in a frying pan without burning and transfer the Tagliatelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Tagliatelle with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Tagliatelle Egg Pasta
 270 g La Tua Pasta Artisan Bolgonese Sauce
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tagliatelle

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the bolognese sauce in a frying pan without burning and transfer the Tagliatelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Tagliatelle with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Tagliatelle al Ragu (Bolgnese Sauce)

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