Tagliatelle al Ragu (Bolognese Sauce)
Instead of ‘Spag Bol’ we are offering the more classic ‘Tag Bol’ version of this much-loved favourite. In Bologna where this dish originates, Tagliatelle is actually more common than Spaghetti. Our Tagliatelle features La Tua Pasta’s signature golden colour which comes from carefully selected free range eggs from chickens with a specialised feed which naturally makes the yolk rich and orange. Happy chickens means colourful yolks!
To our lovely golden Tagliatelle, we add the classic beef ragu which comes from the capital of food loving area of Emilia-Romagna: Bologna. We start with the sofrito trinity; onions, carrots and celery which we slowly melt. Then red wine marinates slow cooked beef to tenderise the meat. We then fold in ripe tomatoes and slowly cook the ragu for a few hours for the flavours to meld. Add a bit of Parmesan to bring a salty finish and this dish is complete.
INGREDIENTS
Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes
METHOD
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the Tagliatelle
Cook for 3 – 4 minutes depending on preference
Gently heat the bolognese sauce in a frying pan without burning and transfer the Tagliatelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the Tagliatelle with the tomato sauce, plate and garnish with Parmesan
Buon Appetito!
Ingredients
Directions
In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the Tagliatelle
Cook for 3 – 4 minutes depending on preference
Gently heat the bolognese sauce in a frying pan without burning and transfer the Tagliatelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the Tagliatelle with the tomato sauce, plate and garnish with Parmesan
Buon Appetito!