Recipe for Tagliatelle alla Bolognese (Tagliatelle with Bolognese Sauce)

Italians wince when we talk about Spaghetti Bolognese. They say there’s no such thing - that Bolognese sauce should not be served with spaghetti but with tagliatelle instead.

Serves 6.

450g (1lb) Tagliatelle or noodles - preferably homemade

Ragu, (see recipe)

25g (1oz) butter

5-50g (12-2oz) freshly grated Parmesan cheese (Parmigiano Reggiano is best)

Bring 4.5L (8pints) of water to a fast rolling boil. Heat the ragu, adding a little water if it is too thick. Add a generous tablespoon of salt to the boiling water and then add in the homemade tagliatelle or noodles. The pasta should be cooked within 30 seconds after the water comes back to the boil - taste a strand and as soon as it is al dente, strain immediately. Put a little sauce in a warm serving dish, top with the hot tagliatelle or noodles and pour the remainder of the sauce on top.

Dot with butter, sprinkle with Parmesan cheese, toss well, and serve immediately with an extra bowl of Parmesan.