Tagliatelle with ragu
Presentation
Tagliatelle al ragù are a great Italian classic, a typical dish of Bologna, a beautiful town in central-northern Italy. Here I prepare them with my ragù and rustic handmade egg tagliatelle, but if you want you can also prepare them at home for an even more traditional dish. Very good dish and very quick to prepare, traditionally tagliatelle should be used but it remains very good with any pasta shape. Seeing is believing!
Ingredients:
- 200 grams of tagliatelle
- 200 grams of meat sauce
- 15 grams of Parmesan
- 20 grams of butter
- coarse salt as required
- black pepper as required
Preparation:
1 Heat the ragù in a pan together with the butter. Meanwhile salt the water and, when it starts to boil, 2 throw away the tagliatelle. While the noodles cook, 3 grate the Parmesan.
4 When the tagliatelle are almost ready, drain them and 5 sauté them together with the ragù for 1-2 minutes. 6 When they have well absorbed the sauce, you can serve them with tongs or a fork.
7 Add a little ragù over the pasta, 8 give a sprinkling of Parmesan and 9 a grating of black pepper. Now you can enjoy your fantastic tagliatelle with meat sauce.
Advise
- Tradition dictates that tagliatelle should be prepared with Bolognese sauce but here I propose them with my meat sauce and I can guarantee that you will still have a delicious dish.
- The cooking time of the cuts varies greatly if you use the fresh egg ones, the dried egg ones or the dried durum wheat ones. The only rule you can't go wrong with is tasting.
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