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Tagliatelle with ragù alla bolognese

First courses

Tagliatelle with ragù alla bolognese

Author: Guido Boschetti

Difficulty:

Easy

Total time:

180 min

Servings:

4 Portions

Ingredients:

300 g of Minced Beef Pulp
200 ml of Meat Broth
1 Carrot
1 Celery stalk
1 Onion
1 Glass of red wine
Salt
Pepper

PREPARATION

1

In order to prepare tagliatelle with ragù alla Bolognese, mince the pancetta, peel the celery, the carrot and the onion, then chop them as well.

2

Subsequently take a pot and brown the pancetta with a filet of oil, then add the vegetables and let cook gently.

3

At this point, add the meat and cook it for about 5 minutes, then blend with half glass of wine and let it evaporate completely.

4

Now add the tomato puree and mix for a couple of minutes. Then pour the broth, cover the pot and let it cook for about 2-3 hours, by adding, if necessary, more broth and seasoning with salt and pepper.

5

Once the ragù is ready, take the tagliatelle and drop them in boiling water for 4-5 minutes, then drain them and season them by using the just prepared sauce.

Condividi:

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