A true classic from Bologna—fresh wide pasta served with a rich, slow-cooked Bolognese meat ragù and generously topped with Parmesan.

This dish captures the authentic taste of Bologna without compromise. In the 18th century, local chefs perfected this ragù through patience rather than haste—meat, vegetables, wine, all simmering for hours to achieve the ideal thickness. Paired with tagliatelle, the sauce clings to every inch of the pasta, and the Parmesan adds a deep salty finish.