Pasta with Bolognese ragù (Tagliatelle alla Bolognese) from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 202) by Missy Robbins and Talia Baiocchi

  • celery
  • ground veal
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Egg dough" and this book's "Tagliatelle" instructions for commercial tagliatelle pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Egg dough" and this book's "Tagliatelle" instructions for commercial tagliatelle pasta.

  • JuneHawk on April 30, 2022

    This makes A LOT of ragù. Probably 4 quarts or so. It's also kind of bland and uninspiring; not really worth all the time it takes to make.

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