Tagliatelle al Ragu Bolognese

Tagliatelle al Ragu Bolognese is the gold standard of meat sauces, officially codified by the Italian Academy of Cuisine in 1982 with a recipe deposited at the Bologna Chamber of Commerce. Unlike the common spaghetti bolognese, which uses minced beef and tomato sauce on thin noodles, the authentic version combines beef and pork with white wine, whole milk, and soffritto, simmered for four to six hours, and is served exclusively on fresh tagliatelle.