Tagliatelle al ragù

Tagliatelle al ragù is a classic Italian pasta dish originating from the Emilia-Romagna region, specifically associated with the culinary traditions of Bologna and Modena. Unlike the internationalized "spaghetti bolognese," the authentic version utilizes long, flat ribbons of egg pasta known as tagliatelle, which are structurally better suited to hold the thick, meat-based sauce.

The dish is defined by a slow-cooked ragù made from a base of soffritto (onions, celery, and carrots), minced meat—traditionally a blend of beef and pork—and a touch of tomato or wine. A great version is distinguished by the depth of flavor achieved through long simmering times and the quality of the pasta's texture. According to culinary experts and creators, the quality of the experience varies by location. In the Metropolitan City of Bologna, *Vicolo Colombina* is noted for its authentic preparation, as highlighted by Francesco Zini. In Modena, *Trattoria Aldina* is a recommended venue for enthusiasts, a sentiment echoed by Giovanni Fois.

Regional variations exist across Italy, though the Emilian standard remains the benchmark for authenticity. For those seeking a refined experience, *Villa Papiano* in Modigliana offers a notable interpretation, as documented by the creator *Cosa mangiamo oggi?*. Internationally, the dish has found a following in major culinary hubs, including London, where *The Plimsoll* serves a highly regarded version.