In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers. 
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Buon appetito!

Tagliatelle al Ragu Bolognese
dalla cucina di La Gazzetta Italiana

Emilia-Romagna, in northern Italy, is celebrated for its rich culinary traditions, handmade pasta, Parmigiano Reggiano cheese, and exceptional cured meats. One of its most famous dishes is Tagliatelle al Ragù Bolognese, a beloved specialty from Bologna. This traditional recipe pairs delicate ribbons of fresh egg pasta with a slow-simmered meat sauce that develops deep flavor over time.
Unlike many Italian American versions of spaghetti Bolognese, the traditional Bolognese ragù is typically served with tagliatelle, whose broad, silky ribbons hold the hearty sauce beautifully.
In Bologna and throughout Emilia-Romagna, food is closely tied to family, local ingredients, and the pleasure of gathering around the table. Traditional ragù is not meant to be rushed; its long, gentle simmer creates a depth of flavor that makes this dish a centerpiece of Sunday lunches and special family occasions.
For an especially authentic meal, serve the pasta with a simple green salad and crusty Italian bread. Finish with seasonal fruit or a small piece of Parmigiano Reggiano.

Ingredients:
For the ragù
2 T. Extra-virgin olive oil
2 T. Butter
1 Small Onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
1 lb. Ground beef
4 oz. Ground pork
½ C. Dry white wine
2 T. Tomato paste
1 C. Canned crushed tomatoes or tomato purée
1 C. Whole milk
1–2 C. Beef or chicken broth, as needed
Salt and freshly ground black pepper, to taste
A pinch of freshly grated nutmeg, optional
For the pasta
1 lb. Fresh tagliatelle, preferably homemade
Salt, for the pasta water
Freshly grated Parmigiano Reggiano, for serving

Directions: 
Heat the olive oil and butter in a heavy saucepan or Dutch oven over medium-low heat. Add the onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables soften without browning.
This mixture, known as soffritto, forms the aromatic foundation of the sauce. Add the ground beef and pork. Break the meat into small pieces with a wooden spoon and cook until browned and most of the released liquid has evaporated. 
Season lightly with salt and pepper. Pour in the white wine and allow it to simmer until most of the alcohol has evaporated. Stir in the tomato paste, followed by the crushed tomatoes. Add the milk and a small amount of broth. 
Reduce the heat to low and simmer gently, partially covered, for 2–3 hours, stirring occasionally. Add more broth as necessary to prevent sticking. The finished sauce should be rich and thick, with the meat tender and the flavors well blended. Adjust the seasoning before serving. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, or until al dente if using fresh pasta. Reserve a little pasta water before draining. Toss the drained pasta with enough ragù to coat the ribbons evenly, adding a splash of reserved pasta water if needed. Serve immediately with freshly grated Parmigiano Reggiano. Buon appetito!