Authentic Tagliatelle al Ragù alla Bolognese Recipe Bologna, Italy

Ragù alla Bolognese is traditionally made with beef or, in some cases, a combination of pork and beef. In addition to beef, Italian fresh pork pancetta, dry white or red wine, tomato concentrate, and passata — strained tomatoes, plus soffritto — a flavorful mixture of celery, onions, and carrots are also on the list of ingredients of a traditional ragù alla Bolognese. Milk can be added halfway through the cooking, and the dish is usually, although not obligatory, served with freshly grated Parmigiano-Reggiano cheese. Also, what is to the rest of the world known as spaghetti Bolognese, practically doesn't exist in Italy, let alone in Bologna. Traditionally, ragù alla Bolognese is served either with tagliatelle or enjoyed in lasagne alla Bolognese. However, it also goes well with other types of fresh egg pasta, such as pappardelle, fettuccine, or homemade farfalle.