تاجلياتيلي آل راجو

Egg-rich ribbons, rolled thin and cut wide, ready to carry a sauce that has had all afternoon to itself.

• Tagliatelle, fresh and hand-cut into wide ribbons.
• Beef and pork, slow-cooked until they fall apart.
• Tomato, cooked down to a deep, glossy red.
• Parmesan, grated over while the pasta is still hot.
• Meat sauce tossed through the pasta, never spooned on top.

This is ragù the way it is made in Bologna, not a quick tomato sauce with mince stirred in. The meat goes in early and stays on a low flame until it turns soft and dark, then the tagliatelle finishes its last minute in the pan with it, so every ribbon comes out coated rather than topped. It is a rich, high-protein plate, and it eats heavier than it looks.

Contains: gluten, dairy, eggs.