Pasta Berruto

Pasta Berruto
tagliatelle al ragù

Tagliatelle with ragù

Ingredients

(for 4 people)

Tagliatelle 380 gr

Ingredients for the Emilia ragù:

500 gr of minced veal

150 gr of pork mince

75 gr of bacon

2 onions

1 carrot

1 stick of celery

1 glass of white wine

200 gr of tomato paste

Salt to taste.

Pepper as needed.

2 juniper berries

1 clove

Preparation

Emilia recipe ragù:

Put a generous amount of butter and oil in a saucepan.
Add the finely chopped pancetta and melt it by adding the sautéed celery, carrot and onion
When the pancetta is well melted, add the mixed mince and fry it gently until it is well cooked, turning it from time to time.
Deglaze with the wine and let it cook over medium heat until the alcohol has completely evaporated. Add, salt and pepper.
Add the tomato paste and toast it, pour a glass of water and bring to a boil.
Lower the heat and let it simmer for at least 3 hours. If necessary, add a tablespoon of hot water.

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga