Italian cuisine
Promote Your Page Too | | ITALIAN RECIPES TRADITIONAL AND CREATIVE cooking recipe: tagliatelle "bolognese" (tagliatelle al ragł), Italian traditional recipe.    
Always great. Easy to cook, but with patience... | BASIC INGREDIENTS | EGGS PASTA AND RAGOUT | | typology | TRADITIONAL | | Conservation | INADVISABLE | | season | WINTER | | difficulties | MEDIUM |
Timetable |
|  served | 4,30 hours (minumum) |  cooking | 4 hours |  rest | 60 minutes (minimum) |  working | 20 minutes |
 suggested wine: dry red
For lbs 2,25 (1 KG.) of ragout |  minced beef MEAT (BEEF CUTS N° 9 ) | 9 oz | 250 grams | | MINCED PORK MEAT | 9 oz | 250 grams | | Tomato pulp | 14 oz | 400 grams | | carrots | 2 | 2 | | onions | 2 | 2 | | Stems of celery | 2 | 2 | | COARSE salt | 1/2 tablespoon | 10 grams | | PAPRIKA Oil | 1 tablespoon | 1 spoon | | Olive oil | 1 tablespoon | 1 spoon | | cloves | 2 | 2 |
INGREDIENTS FOR 4 PERSONS | | COMMON Wheat flour | oz 14 | 400 grams | | eggs | 4 | 4 | | shredded parmesan cheese | oz 3+1/2 | 100 grams |
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 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.
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