Tagliatelle al Ragù alla Bolognese with Goat Cheese Fondue

Method

1. Warm the prepared ragù in a pan.
2. Bring a pot of salted water to a boil and cook the tagliatelle until al dente.
3. Meanwhile, in a small saucepan, melt a knob of butter. Add a splash of milk and a splash of cream. Stir in goat cheese, grated Parmesan, a pinch of salt, and freshly grated nutmeg. Cook gently, stirring, until the mixture is smooth and creamy.
4. Drain the tagliatelle, reserving some pasta water if needed.
5. Plate the tagliatelle, top with a generous spoonful of ragù, and then drizzle the goat cheese fondue over the top.
6. Finish with additional grated Parmesan and black pepper. Serve immediately.