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Tagliatelle al ragu

Tagliatelle al ragu

Regular price
£16.00
Regular price
Sale price
£16.00
Unit price
per 
Tax included.

Ragu Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I make mine with hand-cut meat, and use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know…

(nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)

 

You will need

1 large, boiling pot of well-salted water

1 colander

1 frying pan or wide casserole


Your pack serves 2 as a main and contains:

Freshly made tagliatelle

Ragù bolognese, with some butter

Grated parmesan

 

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, eggs, alliums, celery and SO2

ENJOY! This is a robust plate, the creator had a full-bodied red wine in mind when he made it. Great with the silky, old fashioned Chianti Classico from Quercia al Poggio.