This classic ragu recipe is one of the most popular items served at Bellina Allimentari. Executive Chef Brandon Hughes tells us he thinks the dish is so popular because it’s real comfort food. “The fresh pasta combined with creamy tomato and meat sauce is a perfect combination to lift your mood and satisfy comfort food cravings.”
They serve their ragu with papparedelle they make in house, but suggest tagliatelle, or another flat ribbon pasta, may be easier to find. If using fresh pasta, Hughes says this amount of ragu would be good for 1 1/2 pounds pasta. If using dried, then probably a pound would be enough. Be sure to keep some of the pasta cooking liquid to thin the ragu to the consistency you prefer.