Tagliatelle Al Ragu appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Tagliatelle al ragu · Bologna
Tagliatelle al ragu alla bolognese is the canonical Bologna pasta: hand-rolled egg tagliatelle dressed with long-cooked minced beef, pancetta, soffritto and tomato. Never spaghetti.
The Bolognese ragu took shape in the 18th-century kitchens of the Emilian nobility, with the first written recipe attributed to Pellegrino Artusi's 1891 La Scienza in Cucina. The Camera di Commercio of Bologna deposited the official legal recipe on 17 October 1982: minced beef cartella, pancetta, soffritto of carrot-celery-onion, tomato passata, white wine, milk and beef stock, simmered three hours and bound to tagliatelle 8mm wide. The same Camera deposited the legal tagliatelle width: 8mm cooked, the 12,270th part of the Torre Asinelli height. Trattoria Anna Maria and All'Osteria Bottega serve canonical versions.
Where to eat in Bologna:
- Trattoria Anna Maria
- All'Osteria Bottega
- Da Cesari
- Trattoria di Via Serra
- Osteria dell'Orsa