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Tagliatelle bolognese with thyme and grana cheese

  • 2 hours
  • Easy
  • First Courses
One of the most symbolic first courses of Italian cuisine, characterized by the use of egg tagliatelle and the sauce, popularly known as “Ragù alla Bolognese”.

Ingredients: Per 4 servings

  • ¾ lb tagliatelle
  • 1 lb meat sauce
  • 3 ½ oz extra virgin olive oil
  • 5 oz Parmigiano Reggiano cheese
  • 1 oz thyme

Preparation:

Step 1

In a large pot, cook the pasta in abundant boiling salted water.

Tagliatelle bolognese with thyme and grana cheese - step 1

Step 2

Pour the Bolognese sauce into a large casserole, heat it and flavor it with some sprigs of fresh thyme.

Tagliatelle bolognese with thyme and grana cheese - step 2

Step 3

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.

Tagliatelle bolognese with thyme and grana cheese - step 3

Step 4

Arrange the “tagliatelle” on the serving dish and decorate with slivers of Grana cheese and more sprigs of fresh thyme.

Tagliatelle bolognese with thyme and grana cheese - step 4

Consigli dello chef:

The sauce must be neither too dry nor too liquid.