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ITALIAN FOOD RECIPE

tagliatelle bolognese sauce

recipes with meat pork meat icon beef meat icon traditional recipe  tagliatelle bolognese sauce 

Always great. Easy to cook, but with patience...

traditional recipego to other italian traditional recipeshomemade pasta icongo to other homemade pasta varieties recipes

beef meat icon

 go to other beef recipes

beef meat icongo to the Italian beef cuts manual

porkmeat cutsgo to the Italian pork cuts manualpork recipes icon

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homemeade egg pasta

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BASIC INGREDIENTSEGGS PASTA AND RAGOUT
typologyTRADITIONAL
ConservationINADVISABLE
seasonWINTER
difficultiesMEDIUM

 

cooking time
Timetable
serving time         served 4,30 hours (minumum)
cooking time clip artcooking4 hours
rest time rest60 minutes (minimum)
cooker clip artworking20 minutes

suggested winesuggested wine: dry red

For lbs 2+1/4 (1 KG.) of ragout

beef cutminced beef MEAT (BEEF CUTS N 9 )9 oz250 grams
MINCED PORK MEAT minced pork meat9 oz250 grams
Tomato pulp14 oz400 grams
carrots22
onions22
Stems of celery22
COARSE salt1/2 tablespoon10 grams
PAPRIKA  Oil1 tablespoon1 spoon
Olive oil1 tablespoon1 spoon
cloves22

INGREDIENTS FOR 4 PERSONS

COMMON Wheat flouroz 14400 grams
eggs44
shredded parmesan cheeseoz 3+1/2100 grams


link to recipe with pictures
 go to the recipe step-by-step

Notes to the recipe: the tagliatelle are the most common homemade egg pasta in Italy, suitable to be combined with many sauces. This is the classic Bolognese sauce recipe with ragout. It is the traditional recipe for lunch on Sunday and in many towns by walking in the morning on the streets  you can smell the perfume of the ragout.

tagliatelle recipe in italian

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