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Ragù Bolognese is a winner in my home. This recipe starts with a traditional Italian sofrito (typically consisting of onions, celery, and carrots sautéed or braised in cooking oil).
Which wine to use: We love a merlot or Cabernet Sauvignon, but you can use any good red wine that you would love to drink as well.
Q: What is a Ragu?
A: In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. Origin: Italy
Q: Tagliatelle vs Fettuccine (What is the difference?)
A: They are identical but vary in width, shade, and thickness. Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy: flat ribbons similar in shape to fettuccine and are traditionally about 6 mm wide. Fettuccine is popular in Roman and Tuscan cuisine and is thicker than Tagliatelle. Both can be a substitute in place for the other and both are perfect for Ragù Bolognese.