200 g. Egg Tagliatelle pasta
Parmigiano Reggiano cheese
Mixed vegetables (onion, celery, carrot)
Extra virgin olive oil
Cook the tagliatelle in boiling salted water until al dente. In the meantime, sauté the fresh vegetables in a pan with a drizzle of oil, then add the Bolognese Ragout with a little chopped rosemary. Drain the tagliatelle and toss in the Bolognese sauce with grated Parmigiano Reggiano. Garnish with a sprig of rosemary and serve.