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
Small sauté pan
[…] The recipe can be found at Pasta with Sauce Bolognese (Pasta con Ragù alla Bolognese). […]