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  • Dining in & out: From Eataly Magazine

    Tagliatelle alla Bolognese (Tagliatelle with Bologna-style Ragù)

    Eataly Magazine(February 01, 2019)
    Ragù served over silken egg tagliatelle is one of the signature dishes of Bologna, the food-loving capital city of Emilia-Romagna. In fact, this rich, meaty tomato ragù is so closely associated with Bologna that any dish described as Bolognese will be cloaked in it.
  • Grilled Polenta With Mushrooms and Ragù
    Dining in & out: From Eataly Magazine

    Polenta alla Griglia con Ragù di Funghi

    EATALY MAGAZINE(November 30, 2016)
    This alpine recipe for grilled polenta and hearty mushrooms is designed to warm you down to your toes after an exhilarating day in the cold winter air.
  • PastaMania #1. "Fettuccine al ragù"

    PastaMania #1. "Fettuccine al ragù"

    (June 19, 2014)
    Fettuccine literally means "little ribbons" and refers to the shape of the pasta. It's a flat, thick egg noodle popular in central Italy, and it is often eaten with ragù—a special, slow-cooked meat sauce. There are several regional variations of ragù in Italy, the most famous being Neapolitan and Bolognese. The one presented here is Bolognese, from Emilia-Romagna.