While we were in Italy Christopher and I ate a lot of bolognese. We wanted to find a favorite and write down all our observations about it and then come home and recreate it. We also did this with pizza, pasta with fresh tomato and basil, and focaccia bread. We’re still working on tweaking those, but after many tries we finally have the bolognese down!
We had great bolognese all over Italy, but our favorite was from ZaZa’s in Florence.
When we got back to the States I started doing some research and tried a couple of different recipes and different combinations of recipes until I finally came across Aglio, Olio e Peperoncico’s homemade tagliatelle al ragu recipe. With just a couple of small tweaks, this was it! The bolognese we loved so much in Italy!
One of the first things we discovered about bolognese in Italy is that it is always served on tagliatelle pasta. It’s a wide, super thin egg pasta. In fact, the main difference between our recipe and ZaZa’s is that our tagliatelle isn’t quite as thin because it’s store bought (Whole Foods carries this, by the way). We need to try making the pasta from scratch so we can roll it out even thinner, but for now we are using store bought pasta because it’s quicker.
So there you have it. ZaZa’s on the left and ours on the right. Obviously their pasta is thinner than ours so we need to try making it by hand, but other than that – the taste is spot-on! So if you are craving a taste of Italy… feel free to try this recipe out!