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
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.
Nutritional Information*
Per serving | Servings: 4
Calories: 288 kcal
Carbohydrates: 54.7 g
Protein: 11.3 g
Fat: 2.3 g
Saturated fat: 0.3 g
Cholesterol: 73 mg
Sodium: 26 mg
Potassium: 179 mg
Calcium: 15 mg
Iron: 3.35 mg
Vitamin A: 14 µg RAE
Generated: 2026-11-05T19:34:36+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.