Spaghetti or tagliatelle with ragù aka bolognese

Spaghetti or tagliatelle with ragù or bolognese

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Spaghetti tagliatelle with ragù or bolognese is one of our family meals since my children were able to finally eat solid foods, let’s say since they were more or less 1 and half year old, although sometimes they had a iota of it as well before that age. At that time, I added no wine and I had to make the ragù as smooth as possible blending it a bit, because kids like the taste very much but not the full rough texture. Since then, this meal has never left our menu, being comforting and relaxing at dinner table as it settles us, satisfies us, calms down all of the family and makes us all feel happy after a nice plate of it.

Bolognese sauce has some different ingredients, e.g. white wine rather than red wine, or adding pancetta or having less tomato than the ragù.

Go To The Recipe

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Good to know

My recipe of Spaghetti Tagliatelle al Ragù or Bolognese uses minced beef meat, though beef, pork and lamb or beef and pork or beef and lamb can be used as well depending on your taste. Some recipes add bits of pancetta and others bits of chicken liver before frying the meat for a stronger taste; some add milk to soften the taste of the tomato. In the Bolognese sauce, white wine is added rather than red wine as in the Ragù. It’s all up to you!

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