Tagliatelle all'Ortica al Ragù

Tagliatelle all'Ortica al Ragù is a traditional pasta dish from the Emilia-Romagna region of Italy, specifically associated with the countryside around Bologna and the foothills of the Apennines. Its defining feature is the incorporation of fresh stinging nettle (ortica) into the egg pasta dough, which imparts a subtle herbal flavor and a vibrant green hue. The ragù is a slow-cooked meat sauce, typically made with a soffritto of onion, carrot, and celery, plus ground beef or a mix of pork and beef, white wine, tomato passata, and a touch of milk or cream—following the classic Bolognese tradition. A great version balances the delicate, earthy nettle note with a rich, velvety ragù that clings to each ribbon of fresh pasta. The nettles must be blanched and pureed before being worked into the flour and eggs; foragers warn that only the tender young tops should be used to avoid bitterness. Regional variations occur within Emilia: some cooks add a handful of spinach alongside the nettles for a milder taste, while others finish the dish with fresh ricotta or grated Parmigiano-Reggiano. At Agriturismo Ca’ Guido in Luminasio, as noted by the culinary guide *Sentieri Golosi*, the dish is prepared using nettles foraged from the surrounding hillsides, paired with a ragù made from local Mora Romagnola pork—a prime example of how terroir elevates the recipe. The dish is traditionally served on wide, shallow plates to allow the sauce to pool, and it pairs best with a Sangiovese di Romagna.