Tagliolini al Ragù

Tagliolini al Ragù is a classic Italian pasta dish that pairs thin, egg-rich tagliolini with a slow-simmered meat ragù. Its origins lie in Emilia-Romagna and Tuscany, where tagliolini—narrower than tagliatelle but wider than spaghetti—are traditionally hand-rolled. The ragù is built from a soffritto of onion, carrot, and celery, then simmered for hours with ground beef or pork, red wine, and a touch of tomato. A great version distinguishes itself by the pasta’s delicate, silky texture and the sauce’s deep, emulsified richness; the ragù should cling to each strand without being greasy. In Greve in Chianti, Italia, the venue Castellinuzza e Piuca, highlighted by the guide *Sentieri Golosi*, serves an exemplary iteration that honors this balance. Regional variations across Italy include the addition of cream in some modern interpretations—though purists avoid it—or using a combination of meats like veal and sausage. In Tuscany, the ragù may be slightly less tomato-forward, letting the meat’s character shine. The dish remains a beloved staple on menus from Bologna to Florence, with Castellinuzza e Piuca offering a Tuscan take that reflects the Chianti region’s culinary traditions.