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Tagliatelle with bolognese ragout
Cucina Antica ingredients
Other ingredients
200 g. Egg Tagliatelle pasta
Parmigiano Reggiano cheese
Rosemary
Mixed vegetables (onion, celery, carrot)
Extra virgin olive oil
Method
Serves 2
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.