TAGLIATELLE WITH BOLOGNESE RAGOUT

TAGLIATELLE WITH BOLOGNESE RAGOUT
chef

Diego Ponzoni

Menù Ingredients Menù Ingredients

120 g. Soffritto pronto a base di verdure fresche – Ready to use Mirepoix - B10K

550 g. Ragù alla Bolognese - Bolognese sauce - CF2

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

q.s. Rosemary

q.s. Parmigiano Reggiano Cheese

400 g. Egg Tagliatelle Pasta

Serves 6 

Cook the tagliatelle in boiling salted water until al dente. In a frying pan with a drizzle of oil sautè the fresh vegetables, then add the Bolognese Ragout with a little chopped rosemary. Drain the tagliatelle and toss in the Bolognese sauce with grated Parmigiano Reggiano. Garnish with a sprig of rosemary and serve.

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Discover the Menù products in this recipe:

Ragù alla Bolognese - Bolognese sauce
Gluten-free

Ragù alla Bolognese - Bolognese sauce

Meat and game based condiments
Soffritto pronto a base di verdure fresche – Ready to use Mirepoix
Gluten-free

Soffritto pronto a base di verdure fresche – Ready to use Mirepoix

Cooking Bases
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil

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