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.
FTAGLIATELLE BOLOGNESE SAUCE
is one of the world’s most loved Italian classics. Each bite combines the richness of ragù with the delicate texture of handmade pasta, creating a dish that feels both comforting and indulgent.
The Origin of Tagliatelle BOLOGNESE SAUCE
Tagliatelle comes from Emilia-Romagna, the heartland of Italian pasta culture. This pasta dough is made with eggs and flour, which is why Italians call it “fresh pasta.” Since fresh dough lasts only a day or two, you should store it in the fridge or a cool, dry place until you cook it.
Why Tagliatelle BOLOGNESE SAUCE Pairs Perfectly with Ragù
Once you stretch and cut the pasta into tagliatelle, toss it with the tagliatell Bolognese sauce. The egg-based dough absorbs the ragù beautifully, creating the perfect balance of flavors and textures. In Bologna, locals insist that tagliatelle is the only authentic pasta for Bolognese sauce — its porous surface clings to the sauce like no other.
A Dish Worth Celebrating
Tagliatelle Bolognese sauce is so iconic that it has its own day of celebration: January 17 is International Tagliatelle Day. So next time you enjoy fresh pasta with Bolognese, you’re also tasting a piece of Italian culinary heritage.
And don’t forget the final touch: if you have a little sauce left on your plate, follow Italian tradition and fare la scarpetta — scoop it up with bread!
tagliatelle bolognese sauce
Tagliatelle Bolognese sauce usually contains: Eggs Pork mince Red wineIf you have dietary requirements, we can adapt the recipe. Just let us know!
Tagliatelle bolognese sauce
Handmade egg pasta meets slow-cooked tagliatell Bolognese sauce in this classic from Emilia-Romagna. Rich, savory, and comforting — every strand of tagliatelle soaks up the ragù perfectly. And if a little sauce is left behind, don’t forget to fare la scarpetta!
Tagliatelle with Bolognese Sauce
Tagliatelle, the classic fresh pasta from Emilia-Romagna, pairs perfectly with rich and slow-cooked Bolognese sauce. The egg-based pasta absorbs the ragù beautifully, creating a comforting, authentic Italian dish loved worldwide.