National Dish Italy: Tagliatelle al Ragù (Recipe)
In this article
Step into the heart of Italian home cooking with Tagliatelle al Ragù, a timeless classic from the kitchens of Emilia-Romagna and Tuscany. Broad, golden ribbons of pasta are folded through a slow-simmered sauce of tender beef and ripe tomatoes, each forkful carrying that unmistakable depth only a long, patient cook can deliver. It is the kind of generous, comforting dish that brings family and friends to the table. Buon appetito!
About Tagliatelle al Ragù
Tagliatelle al Ragù is a classic Italian dish with its roots in the regions of Emilia-Romagna and Tuscany. This wonderful pairing of broad ribbon pasta and a hearty beef ragù is a true emblem of Italian cookery. It is typically made with fresh, good-quality ingredients and offers an astonishing depth of flavour that develops over a gentle, unhurried simmer. Perfect for a relaxed meal shared with loved ones, it captures the warmth and generosity at the heart of Italian cuisine.
Ingredients (serves 1–2)
- 200 g tagliatelle
- 250 g minced beef
- 1 carrot
- 1 stick of celery
- 1 onion
- 400 g passata (sieved tomatoes)
- 2 tablespoons tomato purée
- 100 ml red wine
- 2 tablespoons olive oil
- Salt and pepper
- Italian herbs (such as oregano and basil)
- Parmesan, to serve
Shopping for the ingredients
For Tagliatelle al Ragù we recommend reaching for the freshest, best-quality ingredients you can find. The tagliatelle can either be made by hand or bought from a good deli or Italian grocer, much like the ribbon pasta that stars in Pappardelle al Cinghiale. When buying the minced beef, look for a good cut with a little fat, as this brings out the full richness of the ragù. Fresh vegetables such as carrots, celery and onions lend the dish a special character, so choose them carefully.
Preparing the dish
Before you start cooking, it pays to have all your ingredients ready to hand. Finely dice the carrot, celery and onion. This mixture of vegetables is known as the soffritto and forms the foundation of countless Italian dishes. Make sure the rest of your ingredients are within easy reach too, so the cooking process runs smoothly from start to finish.
Step-by-step instructions
- Heat the olive oil in a large pan and add the soffritto.
- Sauté the vegetables over a medium heat until softened.
- Add the minced beef and fry until browned and crumbly.
- Stir in the tomato purée and let it cook through.
- Deglaze the pan with the red wine and allow the alcohol to evaporate.
- Pour in the passata and season the ragù with salt, pepper and Italian herbs.
- Let the ragù simmer over a low heat for about 45 minutes so the flavours can develop.
- Cook the tagliatelle in plenty of well-salted water according to the packet instructions.
- Toss the cooked tagliatelle through the ragù until well coated.
- Serve piping hot, finished with a generous scattering of freshly grated Parmesan.
Gluten-free / lactose-free version
For a gluten-free version, simply use one of the gluten-free tagliatelle now widely available in supermarkets. Do check that all your seasonings and other ingredients are gluten-free as well. For a lactose-free meal, swap the Parmesan for a lactose-free cheese or leave it out altogether. The ragù itself is generally both gluten- and lactose-free.
Tips for vegans and vegetarians
For a vegetarian version, replace the minced beef with soya mince or lentils. Vegans can finish the dish with a plant-based cheese instead of Parmesan. Another lovely option is to build the ragù around a mix of vegetables such as peppers and mushrooms, much as you might for Melanzane Ripiene. A spoonful of nutritional yeast also works beautifully as a cheesy, savoury substitute.
More tips and tricks
To deepen the flavour of the ragù, make it a day ahead and let it rest in the fridge. This gives the aromas time to meld and intensify. Stir it regularly as it cooks so nothing catches on the base of the pan. Fresh herbs such as basil or parsley, added at the end, lend the finished dish an extra lift and brightness.
Adapting the recipe to your taste
Depending on your preferences, you can season the ragù with more or fewer herbs and spices. If you like a bit of heat, add a pinch of chilli. The consistency of the sauce is easy to adjust too — simply simmer it for longer to thicken it up. You can also fold in extra vegetables of your choice or swap some out to suit your taste.
Ingredient substitutions
Instead of minced beef, you could use pork, lamb or a blend of different meats, as you might for the hearty Polpette al Sugo. For an alcohol-free version, replace the red wine with beef or vegetable stock. Tinned chopped tomatoes can stand in for the passata if that is what you have on hand.
Drink pairing ideas
A robust red wine such as Chianti or Barolo is a wonderful match for Tagliatelle al Ragù. If you prefer not to drink alcohol, grape juice or a lively sparkling water makes a fine choice. An Italian espresso to round things off afterwards completes the meal perfectly. Just make sure your drinks are properly chilled or served at the right temperature.
Serving and presentation ideas
Serve the dish on large white plates to show off the rich colours of the ragù and pasta. Garnish each portion with a sprig of fresh basil and a little extra Parmesan. A piece of rustic bread completes the meal, both visually and in flavour, much as it would alongside a plate of Focaccia Genovese. Reach for good cutlery and napkins to present the meal with a touch of style.
A bit of history
Tagliatelle al Ragù originally hails from the Emilia-Romagna region, and from the city of Bologna in particular. The dish is famous the world over and is often called “Spaghetti Bolognese”, although the traditional Italian version is served with tagliatelle. The earliest references to a similar dish reach back to the 18th century. Over the years the recipe has evolved, yet it remains an enduring symbol of Italy’s rich culinary heritage — a tradition shared with regional cousins like Ragu alla Bolognese.
More recipe ideas
Summary: Tagliatelle al Ragù
Tagliatelle al Ragù is a timeless recipe that wins hearts with its simplicity and its full, rounded flavour. With a careful choice of ingredients and a little patience, this dish can grace any occasion. Whether for a special evening or an everyday family supper, Tagliatelle al Ragù is always an excellent choice. Give it a go and savour a piece of Italian tradition on your plate.
