Traditional Service and Use
In Bologna ragù alla bolognese is customarily paired and served with tagliatelle, made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.
Ragù alla bolognese along with béchamel is also used by many Italian chefs to prepare traditional baked lasagna in the Bolognese style.
Read more about this topic: Bolognese Sauce
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