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Tagliatelle Bolognese
Discover the secret behind the perfect Tagliatelle Bolognese with rich slow-simmered ragù, cooking tips, serving ideas and ingredient variations. A classic Italian dish that is great for family dinner or an elegant dinner party.
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Servings: 2
Calories: 50kcal
Ingredients
- 7 oz 200g tagliatelle (fresh packaged preferred, dried works)
- 10 oz 280g Classic Bolognese Sauce
- 1 tbsp unsalted butter cold, cut into small pieces
- Parmigiano Reggiano freshly grated, to serve
- Kosher salt for pasta water
Instructions
- Bring a large pot of water to a rolling boil. Salt generously: it should taste like mild seawater.
- Warm the bolognese sauce in a wide skillet or sauté pan over low heat. Keep it at a gentle simmer while pasta cooks.
- Cook tagliatelle 1 minute less than package directions. Reserve 1 cup of pasta cooking water before draining.
- Transfer pasta directly from pot to the pan with the ragù using tongs. Add a ladleful of pasta water.
- Toss over medium heat for 1–2 minutes until sauce coats every strand and liquid is mostly absorbed. Add more pasta water if needed to loosen.
- Remove from heat. Add cold butter pieces and toss vigorously until melted and sauce turns glossy.
- Plate immediately. Finish with freshly grated Parmigiano Reggiano.
Nutrition
Serving: 1g | Calories: 50kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 2mg
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