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Tagliatelle al Ragù

Bologna (BO)

Date of last update: 24/05/2016, 12:32

Recipe of Tagliatelle with ragù sauce as described in the website of  Accademia Italiana della Cucina (Italian Academy of cooking).

 

Recipe for 4 people


Ingredients:

300 g of peeled tomatoes, 150 g of pork pulp, 100 g of chopped chicken breast, 50 g of red wine, 30 g of butter, a spoon of tomato sauce, a spoon of lard, celery, carrot, onion, 300 g of homemade tagliatelle, Parmigiano cheese, pepper, salt

 

Preparation:

Finely chop celery, carrot and onion and simmer it with butter and lard in a pan for about 30 minutes. Add meat, salt, pepper and wine. Blend it until the wine boils off. Then add peeled tomatoes and tomato sauce. Simmer it with a lid for about 80 minutes. When the ragù is almost cooked, put the tagliatelle in a pan with boiling water, then drain it and mix it with the ragù. Add Parmigiano cheese and serve it.

It is possible to add fresh peas to the ragù sauce.