TAGLIATELLE WITH BOLOGNESE RAGOUT

chef

Diego Ponzoni

Serves 6 

Cook the tagliatelle in plenty of salty water until al dente. Then brown the ready-to use sautée mix in a frying pan with a drizzle of oil. Add the Bolognese Ragout and season over the heat with a little rosemary. Drain the tagliatelle and toss in the prepared sauce with grated Parmigiano Reggiano. Decorate with a sprig of rosemary and serve.