Tagliatelle Bolognese Sauce, this classic dish is a favourite worldwide. Each bite offers a heavenly mix of savoury and indulgent flavours that will leave you wanting more.
Tagliatelle originated in Emilia Romagna, and the pasta dough is made with eggs and flour. There are two methods of making pasta dough, and the one that involves eggs is called “fresh.” Remember that this type of dough only lasts for a day or two, so store it in the fridge or a dry place, and then eat it!
Once you have stretched and cut the pasta, tagliatelle, you will toss it with the Bolognese sauce and experience the egg-based dough with the earth textures and flavours of the Ragù. The pasta selection is essential for the dish’s success, only second to the sauce. Any cook from Bologna and its surroundings will tell you that the pasta meant for Bolognese ragù is undoubtedly tagliatelle – better yet, one made from egg as it’s more porous and therefore perfect for soaking up the sauce.
And if you have any sauce left over, don’t be shy… scoop it up with some bread and fare la scarpetta!
Remember to mark your calendar! This pasta shape has its dedicated day of celebration: January 17 is International Tagliatelle Day.
If you wish to discover more from this region, here are other traditional dishes from Emilia Romagna.
Fresh pasta with Bolognese sauce contains eggs, pork mince, and red wine. Alterations can be made due to dietary requirements. Please get in touch with us.