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On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Let's prepare the Bolognese ragù: first, brown the pancetta on its own in a pan for a few minutes.
Add a little oil, the chopped celery, onion and carrot, and sauté.
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.
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.
Add the milk, stir, and continue cooking for another 5 minutes, or 10 if needed.
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.
Pasta with ragù should be eaten as soon as it is made and not reheated. Double cooking tends to make it overcooked, and although the flavor will still be delicious, the dish will lose a little. To avoid waste, however, if there is any left over, we can store it in the fridge in an airtight container and eat it the next day.
We recommend preparing the pasta at the last minute, seasoning it and plating it immediately, so you can enjoy it hot and perfectly cooked. We recommend serving the tagliatelle with ragù with a full-bodied red wine.
Italia, Emilia Romagna
| Energy (kcal) | 152.63 |
| Carbohydrates (g) | 7.51 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 9.12 |
| of which Saturates (g) | 3.53 |
| Protein (g) | 7.7 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.28 |
