Tagliatelle alla Bolognese

Name: Tagliatelle alla Bolognese
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 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

By Diane Unger

4 Servings

20 minutes

Free

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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

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

Recipe

Ragù Bolognese

Directions

01

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.
02

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.