Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins.
The legend tells of the Tagliatelle, whose width must be 8 mm, they were invented on the occasion of the marriage of Lucrezia Borgia with the Duke of Ferrara in 1487 by the chef Zafirano.
It is very interesting to discover also The Origin and History Of The Bolognese Ragù Sauce.
When the exceptional combination of Tagliatelle and Ragù officially took place, it is not certain. What is certain is the success of this first course, known and imitated all over the world and often not missing even on Christmas tables.
Ragù Bolognese Sauce is quite easy to prepare and for the success of the recipe just pay attention to small tricks: turn the ragù often while it is cooking, taste and add flavors to taste.
Finally we suggest you to discover another variation of the ragù, the Neapolitan Ragù Sauce.
Start prepare the Bolognese Ragù following our authentic recipe (click the link above).
Prepare the fresh pasta. In the bowl of a planetary mixer equipped with a whisk K pour the flour, the eggs and operate the planetary mixer at medium speed until the mixture is homogeneous. Turn it off, then transfer the dough to a lightly floured pastry board and give the dough a spherical shape.
Now you can pull the dough: if you have a machine to make fresh pasta, gradually set a lower thickness, making 2 or 3 steps each time you reduce the size; you can choose to get very thin or a little thicker sheet. If the dough is too dry during processing, because the flour has absorbed too much liquid, wet it with a little water at room temperature. If, on the contrary, it’s very sticky, add a little flour without overdoing it.
Then fold it again and pass it in the flour and again between the rollers.
At this point, you have obtained a resistant and very thin sheet; then fit the special drawing to make the tagliatelle: pass each sheet of dough obtained in the roll and get perfect fresh tagliatelle in an instant!
If you don't have a pasta machine, use a rolling pin, roll it over several times to make the sheets very thin. Finally, with a knife cut into strips.
Boil a pot of water; salt the water and boil the tagliatelle, drain it al dente.
Add the Tagliatelle to the Bolognese Ragù sauce and garnish with the grated Parmigiano Reggiano.
Serve your Tagliatelle alla Bolognese hot.
If you prefer the traditional method you can roll out the fresh pasta with a long rolling pin! It will take a lot of patience and...elbow grease!