published Jan 24, 2024, updated Aug 14, 2024 We’ve all had pasta and meat sauce served about a thousand different ways… but have you ever tried tagliatelle bolognese? It’s a dish with origins in Northern Italy where tagliatelle pasta was first prepared. It’s traditionally served with a hearty meat sauce that pools and rests on the surface of the wide and flat noodles. Top with creamy burrata cheese and it’s perfecto! This tagliatelle bolognese recipe involves slow-cooking the ragu (bolognese), giving you plenty of time to prepare a side of crusty bread or a fresh Mediterranean salad! It’s a versatile sauce you could use to prepare baked ziti, polenta, or other pasta favorites. I recommend serving with fresh burrata — when you cut into it, the buttery cheese spills over the dish like a second, creamy sauce! You could also serve it with classic parmesan or even spiced marinated feta for a hint of something special. To enjoy tagliatelle without meat, serve with marinara instead.
Recommended Tools
Skillet – A well-seasoned cast iron skillet is so versatile in the kitchen and is great for browning meats and sauteeing vegetables. Slow Cooker – A good slow cooker is an excellent way to save time — not to mention oven and stove space!
Storing and Reheating
Leftover tagliatelle alla bolognese can be refrigerated for up to 4 days in an airtight container. Tagliatelle is similar to fettuccine, but there are subtle differences. Tagliatelle is typically narrower, about 6.5 to 10 mm wide, while fettuccine is wider, ranging from 6 to 20 mm. The variations in width contribute to differences in texture and how well each type holds sauces. Reheat on the stovetop, stirring regularly, or even in the microwave. The sauce flavors the noodles even more when refrigerated overnight — the leftovers will be even more delicious! Love this recipe? Share it with the world on Pinterest.
