I have been cooking the British version of this dish for years as a simple crew food dinner, and the Ragu can be made into a Lasagne. But upon going to cook my own version, well actually my mums version of this dish yet again, as I have been for over 25 years, I realised I had no idea how this originally Italian dish is cooked. Where most of us call Tagliatelle with Ragu, Spaghetti Bolognaise, on further investigation I came to realise my so called Italian Spagetti Bolognaise only bears a tiny resemblance to the origins of the dish Tagliatelle with Ragu.
For a start the Italians would never ever put spaghetti with Ragu, I never realised the Italian but carrots, pork mince or chicken livers into there Ragu and I never knew it was even called Ragu. Tagliatelle with Ragu could be place on an up-market menu where as Spaghetti Bolognaise just would not cut the mustard.
Slightly narrower Tagliatelle is called Fettuccine and is found more in the central and southern parts of Italy. I still think I will stick with Tagliatelle it just sounds a lot nicer.