Pasta with Sauce Bolognese

Pasta with Sauce Bolognese

Pasta con Ragù alla Bolognese

This meaty Pasta with Sauce Bolognese from the city of Bologna is traditionally served over a bulkier pasta, such as tagliatelle, pappardelle or rigatoni, and is often served without stirring in the sauce. The sauce sits in the middle of a circle of pasta and is served in a large bowl. My preference is to serve with freshly grated cheese separately.


Large soup pot
Large pasta pot
Cutting board
Chef’s knife
Can opener
Measuring cup
Measuring spoons
Small sauté pan
Cheese grater

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