Pasta al Ragù

Pasta al Ragù is a classic Italian dish, most famously associated with Bologna, where a slow-cooked meat sauce is served with pasta like tagliatelle. The sauce is traditionally made with a soffritto of onion, carrot, and celery, combined with ground beef and/or pork, tomatoes, and wine, then simmered for hours to develop a deep, rich flavor.

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🍽️ Nutrition at a glance

This dish is a balanced meal, providing a good source of carbohydrates from the pasta, protein from the meat, and some fat from the sauce. A typical serving contains roughly 500-700 calories, offering key nutrients like iron, B vitamins, and lycopene from the tomatoes.

Nutrition breakdown

Calories	350 kcal
Protein	15 g
Carbs	45 g
Fat	12 g
Fiber	4 g
Sugar	6 g
Sodium	600 mg
Potassium	400 mg
Iron	3 mg
Calcium	80 mg
Vitamin A	150 mcg
Vitamin C	10 mg
Vitamin B12	1.2 mcg
Zinc	2.5 mg
Phosphorus	200 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the dish is a cornerstone of Italian Sunday family meals, with the long, slow cooking process symbolizing care and tradition. Nutritionally, the slow simmering helps break down the meat, making its nutrients more easily digestible and creating a deeply flavorful, satisfying meal.