Tagliatelle

Classic sauce: ragù alla bolognese In Bologna, ragù goes on tagliatelle, not spaghetti, and the reason is mechanical. Fresh egg ribbons are flat, porous and slightly rough, so the fine, slow-cooked meat sauce settles into the folds as you toss them and each forkful lifts meat along with pasta. Round, smooth spaghetti lets the same sauce sink to the bottom of the plate. Tagliatelle also suit porcini or a butter and Parmigiano finish. Dried egg tagliatelle, sold in nests, are a fair weeknight substitute for fresh.