Tagliatelle with Bolognese meat sauce (Tagliatelle alla Bolognese) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (page 129) by Marcella Hazan

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Notes about this recipe

  • anya_sf on September 25, 2021

    The rich Bolognese meat sauce was perfect with fresh tagliatelle, as there was just enough sauce to coat the pasta and the fat helped it cling to the noodles. 3 of us finished it all as a main course with just a simple salad on the side. My fresh pasta needed longer to cook (the dough was rather dry); I cooked it for 30 seconds after the water returned to a boil and it was quite toothsome.

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