Tagliatella di Muovera Romagnola con Ragù, Salsiccia, Porri e Pomodorini

Tagliatella di Muovera Romagnola con Ragù, Salsiccia, Porri e Pomodorini is a pasta dish rooted in the culinary traditions of Romagna, the area stretching from the Apennines to the Adriatic coast. The “tagliatella” is a narrower, shorter version of classic tagliatelle, typically made with egg and soft wheat flour. Its name, “muovera,” likely refers to a local variety or milling technique that gives the pasta a rustic texture. The dish layers a rich ragù—slow-simmered with beef and pork, often including a splash of Sangiovese wine—alongside crumbled salsiccia (Italian pork sausage), which adds a fennel-forward savor. Leeks (porri) are gently sweated to contribute a delicate oniony sweetness, while pomodorini (cherry tomatoes) provide bright acidity that cuts through the meatiness.

What distinguishes an exceptional version is the balance among these components: the ragù should cling to each ribbon of pasta without pooling, achieved by finishing the tagliatella in the sauce with a little pasta water and butter to create an emulsion. The leeks must be cooked until tender but not caramelized, and the cherry tomatoes should burst only slightly, releasing their juices without turning the dish watery. The pasta itself should be handmade, rolled thin, and cooked al dente.

Trattoria Sant’Eufemia, located in Sant’Eufemia, Italia, offers a celebrated rendition highlighted by the guide *Sentieri Golosi*. The chef there emphasizes the use of local pork and seasonal leeks. Regional variations include swapping the tagliatella for pappardelle or omitting the tomatoes in favor of a white ragù; some households add a pinch of nutmeg or a bay leaf to the simmering sauce. Regardless of the tweak, the dish remains a robust celebration of Romagnola home cooking.