~683 cal · 53g protein · 43g carbs · 29g fat (estimated, per serving)
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Tagliatelle coated in rich meat ragù with grated parmesan
🇮🇹 Emilia-Romagna
Bologna’s chamber of commerce keeps an official ragù recipe on file, deposited in 1982 to defend it from what the world does to "spaghetti bolognese." The real thing is a gentle, milk-softened meat sauce that clings to fresh tagliatelle — never spaghetti.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lbs total ground beef + pork
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1 each carrot, celery, onion, finely diced (soffritto)
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3 tbsp tomato paste
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1/2 cup dry white wine
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3/4 cup whole milk
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1 lb fresh egg tagliatelle
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3/4 cup Parmigiano Reggiano, grated
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3 tbsp olive oil
Instructions
1
Sweat the soffritto in oil over low heat 10 minutes — patience here is the whole dish.
2
Raise the heat, add the meat (or lentil-mushroom mix), and brown thoroughly, breaking it fine.
3
Add wine and let it evaporate. Stir in the tomato paste and a cup of water.
4
Simmer at the barest bubble, partly covered, 2 hours (40 minutes for the plant version), adding splashes of water — then stir in the milk for the final 20 minutes.
5
Cook the tagliatelle, toss with the ragù and a splash of pasta water, and serve with a snowfall of Parmigiano.
Bologna, Emilia-Romagna tradition.
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🌏 While it simmers — know your destination
📍
Emilia-Romagna. Bologna’s food valley: fresh egg pasta and the real ragù.
🗺️
Italy. Twenty regions, twenty utterly different cuisines.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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