Tagliatelle Bolognese Sauce

📍 Origin: Emilia-Romagna  ·  ⚠️ Allergens: gluten, eggs

Tagliatelle with Bolognese sauce is a classic favourite all over the world. 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 keep it in the fridge and enjoy it soon!

Once you have rolled out and cut the tagliatelle, you will toss them with the Bolognese sauce and taste how the egg pasta meets the earthy textures and flavours of the ragù. Choosing the right pasta is essential to the dish’s success, second only 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.

Allergens & Dietary Needs

Fresh pasta with Bolognese sauce contains eggs, pork mince, and red wine. Alterations can be made for dietary requirements. Please get in touch with us.

Learn to Make Tagliatelle with Bolognese Sauce in Genoa

Add Tagliatelle with Bolognese Sauce to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.