Tagliatelle al Ragù

Tagliatelle al Ragù is a classic Italian pasta dish from the Emilia-Romagna region, featuring wide, flat egg pasta ribbons tossed with a rich, slow-cooked meat sauce. The ragù is traditionally made with a soffritto of onions, carrots, and celery, a mix of ground beef and pork, tomatoes, and a splash of wine, all simmered for hours to develop deep flavor.

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🍽️ Nutrition at a glance

This dish is a balanced meal, providing a good mix of carbohydrates from the pasta, protein from the meat, and fats from the cooking process. A typical serving offers substantial energy, with a rough calorie count of around 500-700 kcal, along with iron and B vitamins from the meat.

Nutrition breakdown

Calories	580 kcal
Protein	28 g
Carbs	65 g
Fat	22 g
Fiber	5 g
Sugar	7 g
Sodium	750 mg
Iron	4.5 mg
Potassium	620 mg
Vitamin A	850 IU
Vitamin C	12 mg
Calcium	95 mg
Phosphorus	310 mg
Vitamin B12	1.8 µg
Zinc	4.2 mg

Per 1 plate (350 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a cornerstone of Italian Sunday family meals, with recipes passed down through generations. Nutritionally, the long, slow cooking of the ragù makes the proteins and fats more digestible and helps meld the flavors into a complex, satisfying sauce.