Daily Italian Recipe · Pasta
Tagliatelle al Ragù Bolognese
Wide ribbons of fresh tagliatelle, rich ragù and a final snowfall of Parmigiano Reggiano: this is Bologna’s classic pasta pairing. Our ready-made Bolognese sauce brings it together quickly, without shortcuts in the finishing technique.
Total time
20 minutes
Serves
2 people
Difficulty
Easy
Origin
Emilia-Romagna
Tagliatelle al ragù belongs to the cooking tradition of Bologna, in Emilia-Romagna, where fresh egg pasta is rolled into thin sfoglia and cut into ribbons. Those broad ribbons carry a substantial meat sauce beautifully.
Bolognese ragù developed as a slowly cooked meat sauce, with recipes varying between households and generations. Here, ready-made ragù replaces the long simmer; gently dressing the pasta in the pan preserves the spirit of the dish.
Ingredients
Method
- 1
1. Prepare the finishing ingredients
Finely grate 30 g Parmigiano Reggiano. Gently loosen the tagliatelle without pulling or breaking the ribbons, and have two serving plates ready.
- 2
2. Bring the water to a boil
Bring 2 litres water to a rolling boil in a large saucepan. Add 14 g salt; the ragù and cheese will supply additional seasoning.
- 3
3. Heat the ragù gently
Meanwhile, put all 300 g ragù into a wide sauté pan. Warm over low heat for 5–7 minutes, stirring regularly, until piping hot throughout. If it begins to catch, add 15 ml hot water from the saucepan. Follow any heating instructions on the sauce label.
- 4
4. Cook the tagliatelle
Add the tagliatelle to the boiling water and stir gently to separate the ribbons. Follow the packet timing, checking about 1 minute before it ends; fresh pasta often takes only 2–4 minutes. Before draining, reserve 150 ml cooking water.
- 5
5. Dress the pasta in the pan
Transfer the pasta to the hot ragù while it is still slightly firm. Add 30 ml reserved cooking water and fold gently over low heat for 30–60 seconds. Add more cooking water in 15 ml increments only if needed: the sauce should cling to the ribbons, not pool beneath them.
- 6
6. Finish and serve
Remove the pan from the heat and gently fold in 20 g Parmigiano Reggiano. Divide immediately between the plates and finish with the remaining 10 g cheese. Serve while the ribbons are supple and hot.
Chef's secret
Have the ragù hot before the tagliatelle enters the water. Fresh pasta waits for nobody: transferring it directly into the sauce and adding just a little starchy water gives an even coating without diluting the ragù.
Did you know?
In Bologna, tagliatelle—not spaghetti—is the traditional partner for ragù alla bolognese. Its broad ribbons suit a substantial meat sauce.
Common mistakes
- Adding cream, garlic or dried oregano to the finished ragù: none is needed for this classic pairing.
- Overcooking the fresh tagliatelle before its final brief turn in the sauce.
- Pouring in too much cooking water: loosen the ragù gradually so it coats rather than floods the pasta.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a shallow, sealed container within 2 hours and eat within 2 days, or sooner if the product label requires. Reheat once in a covered pan over low heat with 15–30 ml water per portion, folding gently until piping hot throughout, ideally 74°C at the centre. Follow the individual product labels for unopened storage and use-by dates.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Is this a from-scratch ragù recipe?
No. It uses 300 g ready-made Home Made Bolognese Sauce and focuses on the traditional tagliatelle pairing and pan-finishing technique. The current catalogue lists a 300 g pack despite the older weight in its product handle.
Should I add olive oil to the pasta water?
No. Use salted boiling water and stir gently after adding the pasta. Oil is unnecessary and does not replace proper stirring.
Can I order the ingredients for Hong Kong delivery?
Yes. The Italian Club Hong Kong offers delivery only across Hong Kong via SF Express and Lalamove. Order the fresh tagliatelle, Bolognese sauce and Parmigiano Reggiano together.