TAGLIATELLE WITH BOLOGNESE RAGOUT
Diego Ponzoni
Menù Ingredients
q.s. Rosemary
q.s. Parmigiano Reggiano Cheese
400 g. Egg Tagliatelle Pasta
Serves 6
Cook the tagliatelle in boiling salted water until al dente. In a frying pan with a drizzle of oil sautè the fresh vegetables, then add the Bolognese Ragout with a little chopped rosemary. Drain the tagliatelle and toss in the Bolognese sauce with grated Parmigiano Reggiano. Garnish with a sprig of rosemary and serve.
