Tagliatelle with ragout by Maria Galassi

Tagliatelle with ragout (Bolognese sauce)

According to a Bolognese legend, tagliatelle were invented by the Bolognese master Zefirano, personal chef of Giovanni II Bentivoglio, for the marriage of his son Hannibal with Lucrezia, natural daughter of the Duke of Ferrara. To inspire this gluttonous preparation nothing less than the soft blonde hair of the young woman, shining and with straw-colored nuances in all respects similar to those of egg pasta.

" Make an egg pasta and flour,
And reduce it by remitting everything
In a dough, but not too thin,
Equal, firm and, on the clean cutting board,
Make them a finger wide tagliatella.

This soup that honors Bologna
Said the Fat not unnecessarily
Caress the man where you have to,
It gives strength to the muscles and the mind
He does everything with philosophy
Like, feed, console and so be it. "

  every our Sangiovese is perfect in combination with tagliatelle. Among all Nato Re Riserva enhances their genuity thanks to the presence of soft tannins and its long persistence on the palate.


  • 3 eggs
  • 300 gr of durum wheat flour (or the one you usually use)


Pour the flour onto a cutting board creating a recess in the center where you break the eggs at room temperature. Then beat with a fork and as soon as the eggs have absorbed a little flour, continue kneading by hand. Continue to knead the dough for at least 10-15 minutes until a smooth and elastic consistency is obtained. Let the dough rest, covered with a cloth, for 20 minutes, then it will be easier to roll out the dough. Roll out a thin sheet of the desired thickness with a rolling pin and let it dry (if it is necessary, sprinkle it with flour). When you see that it is ready, roll it up and cut it to the desired width. Spread the tagliatelle to ensure that they are not stuck, roll out and form small piles.

Bolognese sauce


  • 300 gr of ground beef
  • 300 gr of lean pork
  • 100 gr of tomato sauce
  • 1/2 glass of red wine
  • 30 gr onion
  • 50 gr celery
  • 50 gr carrots
  • extra olive oil
  • pinch of thyme
  • 1 or 2 bay leaves


Beat the onion, celery and carrot in extra virgin olive oil. Add a pinch of thyme and 1 or 2 bay leaves. Leave to dry for a few minutes and add the meat. When the meat is well browned, sprinkle with 1/2 glass of red wine. Then add the tomato sauce and mix. Cook for about 2 hours.