Tagliatelle with Ragù alla Bolognese

Tagliatelle with Ragù alla Bolognese

From Chef Rosario:

The title tagliatelle comes from the Italian verb “tagliare,” which implies “to chop.” The title fettuccine comes from the noun “fettucce,” which implies skinny slices or ribbons. What’s the distinction? Tagliatelle are common within the area of Emilia Romagna and Fettuccine in Lazio. Nevertheless, the 2 sorts of pasta are very related and fairly interchangeable in recipes. Each area of Italy has its personal phrases of endearment for its pasta, and naturally, that features the names and nicknames of pasta shapes.

Bolognese sauce is thought in Bologna as Ragù alla Bolognese. It’s sometimes served with tagliatelle and never with spaghetti. The unique recipe was archived in 1982 within the Bologna Chamber of Commerce by the Italian Culinary Academy.

Spaghetti “aglio-olio” with Artichokes and Spinach ‎


  • 8
  • 1/4
    further virgin olive oil
  • 2
    finely chopped
  • 8
    jar artichoke quarters
    in olive oil
  • 5
    natural child spinach
  • salt to style (for pasta water and sauce)
  • 3/4
    pasta water
  • 4
    Pecorino Romano


  1. Carry a big pot of water (4 to five quarts) toa boil over excessive warmth.

  2. Whereas water is heating, chop garlic.

  3. As soon as the water has reached a fast boil, addsalt after which the spaghetti. Cook dinner till very al dente (about 1 minute much less thanrecommended cooking time on package deal instructions).

  4. Whereas the spaghetti is cooking, warmth theolive oil in a big sauté pan over medium warmth. Totally drain theartichokes and add to the pan. Cook dinner for five minutes, stirring as soon as till goldenon either side. Add garlic and cook dinner for a minute; then add child spinach.Initially, the spinach will probably be towering within the pan, however with cooking for a fewmore minutes, it is going to soften and take up a lot much less house. Stir occasionallyuntil it reduces.

  5. Season with a pinch of salt (to style).

  6. When pasta is prepared, reserve ¾ cup of pastawater and drain the remainder. Return spaghetti to the pot, add reserved pasta waterand half of the artichoke-spinach combination, stirring over low warmth for a minuteor so, till many of the water has been absorbed by the pasta.

  7. Take away pot from warmth and add most of thePecorino Romano cheese, stirring till the sauce is barely creamy and all theflavors are properly included.

  8. Switch to a platter or portion ontoindividual plates. High with the remainder of the artichoke spinach sauce and serveimmediately, including extra grated Pecorino Romano.

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