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 kitchens.

Ingredients for 4 people:

• 400 g tagliatelle, spaghetti, or other forms of pasta (see tip below)
• 400 g minced beef
• 400 g tomato puree
• 1 medium onion
• 2 medium carrots
• 2 stalks of celery
• 2 cloves of garlic
• 100 ml red wine
• 50 g extra virgin olive oil
• Salt and pepper to taste
• Grated Parmigiano Reggiano cheese (I suggest 24 months maturation)

Course of action:

1. Start by making the bolognese sauce. Finely chop the onion, carrots and celery and fry them in a large pan with extra virgin olive oil over medium-low heat.
2. When the vegetables are soft, add the minced beef and fry until it turns a nice golden colour.
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 taste).
4. Add the tomato puree, adjust with salt and pepper, and simmer on 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 puree.
5. Keep the heat very low (sauce should be just below boiling point) and cover the pan with a lid to avoid too much evaporation (top up with water if necessary). I, as a southern Italian, prefer a slow and long cooking: if two hours is good, four hours is better to achieve perfect harmony of flavors!
6. Meanwhile, bring a pot of salted water to the boil and cook the spaghetti (or tagliatelle, maccheroni, etc.) until they are "al dente" (remember to keep them slightly firm!).
7. Drain the pasta and immediately toss with the freshly made Bolognese sauce.
8. Serve the dish warm and sprinkle each portion with plenty of grated Parmigiano Reggiano cheese.

Other tips and wine choices:

To achieve the best taste and authenticity, it is recommended to use a Parmigiano Reggiano cheese that has matured for at least 24 months. This type of Parmigiano Reggiano has a greater aromatic complexity and a grainier texture that perfectly complements the rich flavor of the Bolognese sauce.

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

Although spaghetti alla bolognese are very popular outside of Italy, in the Emilian tradition tagliatelle all'uovo (as shown in the picture) or short pasta such as rigatoni or maccheroni is especially 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, completing the gastronomic experience perfectly.

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

Buon appetito!