Ragu bolognese with tagliatelle offers satisfying flavors
Ragu Bolognese with Tagliatelle is a simple pasta dish with big flavor. I love this recipe because like most wonderful Italian cuisine, it’s about fresh, simple ingredients prepared in a loving way and it yields beautiful, worthy results. Ragu meaning “meat sauce” comes from Bologna, and like any good traditional cuisine there are thousands of recipes for it with minor tweaks and spins, according to family tradition or someone’s palette.
The thing I love most about this recipe is the simple list of ingredients, and the manageable yield. The recipe I normally make for Ragu Bolognese feeds an army, which is fantastic when we’re entertaining, but a bit much for our small family on a regular night. Also, like any good recipe, this sauce simmers for three hours. That means you can make it ahead of time, let it simmer and your home will smell as good as this sauce tastes.
This week’s recipe comes from a cookbook that was a birthday gift last year by a dear friend, Joanna. She shares a passion of cooking and entertaining, too. The cookbook is called Old World Italian, and it’s actually written by a French woman. You would never know it though. A flip through this book will have you longing for an Italian getaway with its gorgeous moody photography, and the author’s darling little family photos sprinkled in.
Serve this Ragu Bolognese with Tagliatelle with a bold Sangiavese wine, a hunk of crusty bread (homemade, if you like to bake bread) and maybe a fresh green salad, too. Fall weather calls for slower cooked foods, a slower pace and a happy time of year.