Tagliatelle con Ragù di Vacca Romagnola

Tagliatelle con Ragù di Vacca Romagnola is a pasta dish rooted in the Emilia-Romagna region of northern Italy, specifically showcasing the local Vacca Romagnola cattle breed. This breed, raised in the Romagna sub-region, yields lean, flavorful beef that creates a ragù distinct from the more common Bolognese sauce. The key ingredients include fresh egg tagliatelle—wide, flat ribbons that capture the sauce—and a slow-cooked ragù made from minced Vacca Romagnola beef, soffritto (onion, carrot, celery), tomato passata, white wine, and sometimes a touch of milk or broth. A great version is distinguished by the quality of the beef, the depth achieved through hours of gentle simmering, and the perfect al dente texture of handmade pasta. The sauce should cling to each noodle without being overly heavy. One notable venue serving this dish is Trattoria del Cervo in Premilcuore, Italia, praised by creators *Sentieri Golosi* and *JustUs* for its authentic preparation. Regional variations exist even within Romagna: some cooks add pancetta or use red wine instead of white, while others omit tomato for a *ragù bianco*. Outside Italy, adaptations may substitute other beef breeds, but the essence remains a tribute to the Vacca Romagnola’s heritage.