Tagliatelle Bolognese

Tagliatelle Bolognese

Tagliatelle Bolognese

Tagliatelle BologneseMatt Taylor-Gross

At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. This recipe first appeared in our May 2014 issue with the story A Saucy Dish.