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.

EQUIPMENT NEEDED:

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

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