Tagliatelle alla bolognese (or as they say in Emilia, al ragù ) is one of the most famous dishes in Italian cuisine , with roots deeply rooted in the Emilia-Romagna region, especially in the lively city of Bologna, from which it takes its name . This dish is a true symbol of Italian gastronomy and is prepared with passion and dedication in many Italian and international cuisines.

Ingredients for 4 people:

• 400g tagliatelle
• 400 g minced beef
• 400 g tomato paste
• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 2 cloves garlic
• 100 ml red wine
• 50 g extra virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano Reggiano cheese (24 months of maturation)

Procedure:

1. Start by making the Bolognese sauce. Finely chop the onion, carrots and celery and sauté them in a large pot with extra virgin olive oil over medium-low heat.
2. When the vegetables are soft, add the minced beef and fry until it gets a nice golden color.
3. Pour in the red wine and let the alcohol evaporate (be careful not to overdo it with the wine to avoid it dominating the flavor).
4. Add the tomato paste, season with salt and pepper, and simmer over very low heat for at least two hours, stirring occasionally. I prefer a creamy ragù where the sauce is plentiful. If you prefer one where the flavor and texture of the meat is dominant, try reducing the amount of tomato paste.
5. Keep the heat very low (the sauce should be just below boiling point) and cover the pot with a lid to avoid too much evaporation (top up with water if necessary). I, as a southern Italian, prefer a slow and long simmer: if two hours is good, four hours is better to achieve the perfect harmony of flavors!
6. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until they are "al dente" (remember to keep them a little firm!).
7. Drain the pasta and immediately toss it with the freshly prepared bolognese sauce.
8. Serve the dish hot, and sprinkle each portion with plenty of grated Parmigiano Reggiano cheese.

Other tips and wine choices:

For the best flavor and authenticity, it is recommended to use a Parmigiano Reggiano cheese that has been aged for at least 24 months. This type of Parmigiano Reggiano has a greater aromatic complexity and a grainier consistency that goes perfectly with the rich flavor of the Bolognese sauce.

I prefer to stick to a 24 month maturation period, which I find ideal for this dish. However, I prefer to use cheese with a 30 month or 36 month maturation period for lasagna , for example, as it gives a more intense and complex flavor.

Although spaghetti alla bolognese is popular outside of Italy, in the Emilian tradition, tagliatelle all'uovo (as shown in the picture) or short pasta such as rigatoni or maccheroni are preferred when served with ragù alla bolognese. This way, you will be even more in line with the authentic Emilian recipe!

When it comes to wine, I would recommend serving a robust and structured red wine such as Sangiovese di Romagna or Chianti Classico . These wines will offer a pleasant harmony with the complexity and robustness of the bolognese sauce and complete the gastronomic experience perfectly.

But if you want to follow the Emilian tradition, try a sparkling and lively dry Lambrusco di Sorbara , which I suggest serving a little cooler than a traditional still red wine.

Buon appetito!