Entrée: Italy – Tagliatelle al Ragù (Tagliatelle with Bolognese Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) fresh tagliatelle (or dried if unavailable)
1 to 1 1 / 3 lb (500 to 600 g) ragù alla Bolognese (prepared)
Freshly grated Parmigiano-Reggiano, to taste
Salt, for pasta water

Show original ingredient measurements

14 oz / 400 g fresh tagliatelle (or dried if unavailable)
1 to 1 1 / 3 lb / 500 to 600 g ragù alla Bolognese (prepared)
Freshly grated Parmigiano-Reggiano, to taste
Salt, for pasta water

Instructions

1. Bring a large pot of well-salted water to a rolling boil and cook tagliatelle until al dente according to fresh pasta timing (2–4 minutes) or package directions.  
2. Warm the ragù gently in a saucepan so it’s hot but not boiling.  
3. Reserve a ladle of pasta cooking water, drain the pasta and add it to the ragù.  
4. Toss over low heat for 1–2 minutes, adding a little pasta water if needed to bind the sauce to the noodles.  
5. Serve immediately with a generous sprinkling of Parmigiano-Reggiano.