Tagliatelle alla Bolognese
We do our Ragù Bolognese the authentic way—cream-free and silky-smooth. OR Ragu Bolognese—a velvety, creamy-yet-creamless meat sauce—luxuriates in ribbony tagliatelle.
- Makes4 servings
- Cook Time20 minutes
Tagliatelle resembles fettuccine, but typically is made with eggs, so the noodles have a yellow hue, a richer flavor and a more delicate texture than eggless pasta. It’s not uncommon to find tagliatelle wound into small nests for packaging; other times, the noodles are in straight strands, like fettuccine.
Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente. It will finish cooking in the ragù. This tehcnique yields better integration of pasta and sauce.
Step 1
In a large pot, bring 3 quarts of water to a boil. Add 2 teaspoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the cooking water, then drain.
Step 2
In the same pot over medium, bring the ragù to a simmer, stirring occasionally. Add the tagliatelle and cook, stirring occasionally, until the pasta is al dente, about 2 minutes; add cooking water as needed to thin. Off heat, taste and season with salt and pepper. Serve drizzled with oil (if using) and sprinkled with Parmesan.
