Tagliatelle alla Bolognese | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Tagliatelle alla Bolognese

Tagliatelle alla Bolognese

20 minutes

Tagliatelle alla Bolognese

Free

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.

4

Servings

Tip

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.

20 minutes

8.8 ounce package dried tagliatelle
Kosher salt and ground black pepper
2 cups ragù Bolognese
Extra-virgin olive oil, to serve
Finely grated Parmesan cheese, to serve
Ingredients
.
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Tagliatelle alla Bolognese

Get Ready to Cook

4

Servings

20 minutes

Tip

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.

Ingredients
Step 1 of 2

Cook Pasta

8.8
ounce package dried tagliatelle
Kosher salt

In a large pot, bring 3 quarts of water to a boil. Add 1 tablespoon 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 of 2

Finish and Serve

2
cups ragù Bolognese
Kosher salt and ground black pepper
Extra-virgin olive oil, to serve
Finely grated Parmesan cheese, to serve

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.

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