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Tagliatelle with ragù: a rich and flavorful first course perfect for special occasions. Perfect for Sunday lunch and family holidays.
Step 1 of 6: Let's prepare the Bolognese ragù: first, brown the pancetta on its own in a pan for a few minutes.
Step 2 of 6: Add a little oil, the chopped celery, onion and carrot, and sauté.
Step 3 of 6: When the vegetables have softened, add the minced meat and brown for 5 minutes. Then deglaze with the red wine and continue cooking for another 5 minutes.
Step 4 of 6: Pour the tomato purée into the pan as well and season with salt and pepper. Let the ragù cook over very low heat with the lid on for an hour and a half.
Step 5 of 6: Add the milk, stir, and continue cooking for another 5 minutes, or 10 if needed.
Step 6 of 6: When the ragù is ready, creamy and smooth, cook the tagliatelle in boiling salted water, then drain and put them in the pot with the ragù.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Celery
| Average values | Per serving575 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,246 kJ776 kcal | 565 kJ135 kcal |
| Fat | 44.33 g | 7.71 g |
| of which saturated fatty acids | 17.19 g | 2.99 g |
| Carbohydrates | 42.95 g | 7.47 g |
| of which sugars | 15.18 g | 2.64 g |
| Fibre | 4.83 g | 0.84 g |
| Protein | 38.93 g | 6.77 g |
| Salt | 1.9 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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