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ITALIAN FOOD RECIPE

tagliatelle bolognese sauce

recipes with meat tagliatelle bolognese sauce

Always great. Easy to cook, but with patience...

go to other italian traditional recipes

go to other homemade pasta varieties recipes

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go to the recipes with egg pasta

BASIC INGREDIENTS	EGGS PASTA AND RAGOUT
typology	TRADITIONAL
Conservation	INADVISABLE
season	WINTER
difficulties	MEDIUM

Timetable
served	4,30 hours (minumum)
cooking	4 hours
rest	60 minutes (minimum)
working	20 minutes

suggested wine: dry red

For lbs 2+1/4 (1 KG.) of ragout
minced beef MEAT (BEEF CUTS N° 9 )	9 oz	250 grams
MINCED PORK MEAT	9 oz	250 grams
Tomato pulp	14 oz	400 grams
carrots	2	2
onions	2	2
Stems of celery	2	2
COARSE salt	1/2 tablespoon	10 grams
PAPRIKA Oil	1 tablespoon	1 spoon
Olive oil	1 tablespoon	1 spoon
cloves	2	2

INGREDIENTS FOR 4 PERSONS
COMMON Wheat flour	oz 14	400 grams
eggs	4	4
shredded parmesan cheese	oz 3+1/2	100 grams

go to the recipe step-by-step

Notes to the recipe: the tagliatelle are the most common homemade egg pasta in Italy, suitable to be combined with many sauces. This is the classic Bolognese sauce recipe with ragout. It is the traditional recipe for lunch on Sunday and in many towns by walking in the morning on the streets you can smell the perfume of the ragout.

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