Ingredients: Per 4 servings
In a large pot, cook the pasta in abundant boiling salted water.
Pour the Bolognese sauce into a large casserole, heat it and flavor it with some sprigs of fresh thyme.
Drain the “tagliatelle” when they are “al dente”, and put them into the pan with the sauce and toss together. If you wish, add a few drops of raw extra virgin olive oil.
Arrange the “tagliatelle” on the serving dish and decorate with slivers of Grana cheese and more sprigs of fresh thyme.