Tagliatelle al Ragu is a classic Italian dish that originated in the Emilia-Romagna region, particularly in Bologna. This dish consists of long, flat ribbons of pasta called tagliatelle, served with a rich meat-based sauce known as ragu. The history of tagliatelle al Ragu dates back several centuries, and it has become one of the most beloved and iconic dishes in Italian cuisine.
The origins of ragu can be traced to the medieval times when meat stews were commonly prepared. Over time, the recipe evolved, and by the 18th century, the modern concept of ragu had emerged. Ragu typically includes finely chopped or ground meat, such as beef, pork, or a combination of the two, which is slow-cooked with onions, celery, carrots, tomatoes, and aromatic herbs. The sauce is simmered for several hours, allowing the flavors to meld together and create a deep, rich taste.
Tagliatelle, on the other hand, is a type of pasta that is similar to fettuccine but slightly narrower. Legend has it that tagliatelle was invented by a skilled cook in Bologna during the 15th century. Inspired by the beauty of a woman’s hair, he created the pasta in long, thin ribbons to resemble her tresses. Since then, tagliatelle has been traditionally paired with ragu in Bologna, forming the famous dish of tagliatelle al Ragu.
The flavor profile of tagliatelle al Ragu is robust and savory. The slow-cooked ragu imparts a deep meaty flavor to the dish, while the combination of onions, celery, and carrots adds a subtle sweetness and aromatic depth. The acidity from the tomatoes helps balance the richness of the meat, creating a harmonious and well-rounded taste. The pasta itself, tagliatelle, is cooked al dente, offering a firm yet tender texture that perfectly complements the hearty sauce. The dish is often finished with a sprinkling of grated Parmigiano-Reggiano cheese, which adds a nutty and salty note to enhance the overall flavor.
Tagliatelle al Ragu is a timeless Italian classic that represents the soul of Emilia-Romagna’s culinary heritage. Its rich history and complex flavor profile make it a beloved dish enjoyed by people around the world.
Tagliatelle al Ragu
Ingredients
- – 8 ounces tagliatelle pasta
- – 1 pound ground beef or a mix of ground beef and pork
- – 1 onion finely chopped
- – 2 cloves garlic minced
- – 1 carrot finely chopped
- – 1 celery stalk finely chopped
- – 1 can 14 ounces crushed tomatoes
- – 2 tablespoons tomato paste
- – 1/2 cup red wine
- – 1 cup beef or vegetable broth
- – 2 tablespoons olive oil
- – Salt and pepper to taste
- – Grated Parmesan cheese for serving
- – Fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables soften and the onion becomes translucent.
- Increase the heat to medium-high and add the ground beef (or beef and pork mixture) to the pot. Cook, stirring occasionally, until the meat is browned and cooked through.
- Stir in the tomato paste and cook for a minute to enhance the flavor.
- Pour in the red wine and let it simmer until most of the liquid evaporates.
- Add the crushed tomatoes and beef (or vegetable) broth to the pot. Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer gently for about 1 hour, stirring occasionally.
- Meanwhile, cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta.
- Serve the cooked tagliatelle with the ragu sauce. Garnish with grated Parmesan cheese and fresh parsley if desired.
