Pasta Grannies share Alba’s recipe for tagliatelle al ragu



Alba shares with us her recipe for tagliatelle al ragu. This is the Italian equivalent of spaghetti bolognese which is unheard of in Italy. The Accademia Italiana della Cucina was so horrified by the recipes being called ‘alla bolognese’ it registered what it considered to be the definitive version with the Bologna chamber of commerce. In my experience home cooks take very little notice of official recipes – they make what their mother taught them. But Alba’s recipe is very close to the Accademia’s version – she doesn’t add wine, and she also includes minced pork. The main thing to remember with this recipe: add milk, and don’t include garlic, just onion.

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