Tagliatelle al Ragu Bolognese

In Bologna, they do not call it bolognese. They call it ragu, and they take it very seriously. The real ragu is not a tomato sauce with meat -- it is a meat sauce with just enough tomato. Beef and pork, slow-simmered for hours with soffritto, a splash of wine, and a touch of milk that rounds out the richness.

And in Bologna, ragu is never served with spaghetti. The only acceptable partner is tagliatelle -- flat ribbons of egg pasta from Emilia-Romagna that cradle the sauce in every fold. This is not a suggestion. It is a deeply held belief.

At Maestri, we respect the tradition. Our ragu simmers low and slow, and our tagliatelle is made to hold every drop.