The Queen of Traditional Italian Pasta Dishes

I often get the question, "What are some of the traditional Italian pasta dishes?" There are so many that come to my mind that make me ready to change up the menu plans for the evening because they are just all so delicious. I would have to say there is one queen of traditional Italian pasta dishes. But first, let's look at some of the others.

The Shortlist on Traditional Italian Pasta Dishes

Some traditional pasta dishes worth mentioning are La Carbonara; a classic Roman recipe you can be sure I'll be soon to dedicate a post to. This simple dish is made with eggs, guanciale (pork jowl), and pecorino romano cheese. It's a favorite in our house after living in Rome for half a decade. 

Another traditional dish worth mentioning is Pasta all'Amatriciana. Or, as the Romans call it, La Matriciana. This debate over the name never gets old among our Italian friends. Some say the pasta was indeed named after the style of pasta from the town of Amatrice, not too far from Rome. Others say it originated from the restaurant in Rome, La Matriciana dal 1870. Most Romans are proud to say that the dish made with guanciale, tomato sauce, pecorino cheese, and peperoncini (spicy red peppers) indeed belongs to them.

Spaghetti alle Vongole, spaghetti with clams, was always the pasta dish my toddler and preschool sons would order. They loved the simplicity of spaghetti paired with the adventure of scooping out each clam from its shell. This is a traditional pasta dish you are sure to find when in the South of Italy.

The last traditional pasta dish on the shortlist would have to be Trofie al Pesto. Although there are variations, this basic Ligurian dish is typically made with a short, handmade pasta richly coated in a sauce of fresh basil, pine nuts, olive oil, and parmigiano reggiano cheese.

There are certainly other pasta dishes that could make the shortlist, but we'll have to discuss those another time. For now, let's give our attention to la regina.

The Queen of Traditional Pasta Dishes

You know she is the queen of all traditional Italian pastas, because nearly everywhere you go in Italy, you're going to find some variety of the recipe.

The farther south you go, the ragù will be more tomato based. In the region of Abruzzo, you'll find a white ragù with no tomato used at all. In Tuscany, you'll find ragù al cinghiale (wild boar).

But where this traditional Italian pasta dish was born in the region of Emilia-Romagna, the rich and meaty ragù cannot be separated from the town of Bologna. Because of this, the dish is often referred to as Ragù alla Bolognese. 

In Bologna, this ragù is usually served with a fresh, egg pasta. The recipe is made with a balance of ground beef, pork, and veal, hearty vegetables, red wine, and tomato sauce.

Depending on where you live, veal can be hard to come by. No worries, you can substitute for all beef or a combination of beef and pork if you prefer.

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Why You Should Make Ragù

Magia happens when preparing this meal on a cold day with a fire crackling in the background. The meat and vegetables sizzle. 

You sip some of the Chianti Classico you just added to the pot. The ingredients continue to come together and simmer while the delicious aromas infuse the air. 

You sit down with fork in hand ready to taste. This is Italian comfort food at its best. 

No matter which variation you make, this traditional pasta dish will not disappoint. I want to share my recipe with you. It's a recipe I make over and over again. I entertain a lot and it is always a crowd pleaser. 

It's also something you can make in advance, which is nice when you are hosting. The recipe is easy enough to double if you are serving a large group of people, too.

I hope you enjoy the recipe. If you make it and think it’s buonissimo, leave a comment. And don't forget to tag me on Instagram @oldworld.italian with photos of your dish.

Buon appetito!

xx Sommer

Ragù alla Bolognese Recipe 

List of Ingredients

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 large carrots peeled, finely chopped

• 3 celery stocks, finely chopped

• 2 garlic cloves, minced

• 8 oz ground beef

• 8 oz ground pork

• 1/2 cup dry red wine

• 16 oz can of tomato puree

• 2–3 cups of beef stock

• 3/4 cup milk

• 1/2 tsp ground cinnamon (optional) 

* you can substitute all ground beef if you prefer
* serves 6

Recipe Instructions

Step 1

In a large stock pot or dutch oven, heat up 2 tbsp of olive oil over medium high heat. Add the onion, carrots, and celery to the pot and cook for 10 minutes, until soft. Add the garlic and cook until aromatic, but not burnt. 

Step 2

Add the ground beef and pork. Stir until the meat has browned, then add the wine. Let the wine reduce down for 2 minutes. Add the tomato puree, the stock, the milk, and cinnamon. 

Step 3

Stir and allow the mixture to come to a boil, then reduce the heat to low on a low-heat burner. Allow to simmer for 1 1/2 hours, occasionally stirring the mixture and making sure it's not sticking to the bottom of the pot. Salt and pepper to taste.

Recipe Tips

The ragù can be made the day before and reheated when you're ready to add it to your pasta of choice. It's delicious to pair with fettuccine, tagliatelle, or pappardelle.

When you can make the pasta fresh and by hand, it will be even more delicious as the ragù sticks to the pasta better. Italy knows that the slow living mentality is worth it.

The ragù is also perfect to make ahead of time and then use when preparing a classic lasagna. Don't know how to make fresh pasta? Take my online pasta making course here.