TAGLIATELLE BOLOGNESE - step by step instructions

Ragù Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know… 

(nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)

For this meal, you will need:

  • A large pan for boiling water
  • A frying pan for the sauce
  • A colander to drain the pasta

Your pack serves two as a main and contains:

  • Fresh tagliatelle
  • Some ragù alla bolognese
  • A little grated parmesan


  • Bring a large pan of well-salted water (10g/lt) to the boil
  • Warm the ragù on a medium heat
  • Add the pasta to the water, and cook for 2-3 minutes
  • Drain the pasta, reserving a little of its cooking water, and add both to the sauce
  • Cook together for a minute or two, until the sauce is glossy and clings to the pasta
  • Heap onto plates, and top with the parmesan.


ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen.