Primi Piatti
Free recipe
Fresh Tagliatelle with Bolognese
Slow-simmered beef and pork ragu clinging to wide ribbons of hand-cut tagliatelle.
Level: Advanced
Chef tested
Printable
Method
- Brown the meats deeply, remove and set aside.
- Sweat the soffritto until softened, return the meats.
- Deglaze with wine, then add milk and let it reduce fully.
- Add tomato, aromatics, and simmer 2 hours. Toss with cooked tagliatelle and parmesan.
Chefs note
This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.
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