This dish has been enjoyed on Sundays and at festivals for centuries in northern Italy. Derived from Bologna, Italy, Ragù alla Bolognese is a hearty meat-based sauce that is traditionally served with the broad, flat noodles of ancient grain Tagliatelle pasta (also native to northern Italy).
TAGLIATELLE AL RAGÙ BOLOGNESE
Heat olive oil over medium heat in a heavy bottomed medium sized pot.
Sauté onions, carrots and celery until translucent, roughly 5 minutes. Add the garlic and sauté for another 30 seconds before crumbling the beef and pork into the pot.
- Reduce heat to low and stir in the herbs and a pinch of salt. Continue to stir until the meat has browned. Deglaze with white wine and allow the alcohol to cook off before adding the Bona Furtuna Marinara with Oregano. Cover and simmer for 20 minutes.
- Add the cream if using and keep simmering while you boil and cook the tagliatelle. Toss together and serve with freshly shredded Parmigiano-Reggiano cheese.
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