Tagliatelle al Ragù is a classic dish of Italian cuisine, loved for its simplicity and its rich and enveloping flavour. Tagliatelle, a long, wide egg pasta, are cooked in plenty of salted water until al dente. In the meantime, prepare the meat sauce: in a large pan, fry finely chopped onion, celery and carrot in extra virgin olive oil until they become golden and soft. The minced meat (beef, pork or mixed) is then added, which is browned until it loses its pink colour. Blend with dry red wine and let the alcohol evaporate. Subsequently, add tomato puree or fresh cherry tomatoes, herbs such as bay leaves and thyme, and leave to simmer for at least an hour, stirring occasionally. Once ready, the ragu sauce has a thick consistency and a deep flavor. The cooked tagliatelle are then drained and seasoned with the meat sauce, mixing well to blend the flavors. The dish is completed with a sprinkling of grated cheese, typically Parmigiano Reggiano, and a fresh basil leaf.

Ingredients for one portion: Egg tagliatelle (80-100g), Minced meat (50g), Tomato puree, Onion, Celery, Carrot, Dry red wine, Extra virgin olive oil, Grated Parmigiano Reggiano cheese, Fresh basil, Salt and pepper.

Allergens: Gluten (egg tagliatelle), Dairy products (Parmigiano Reggiano cheese).

Calories: Approximately 500-600 calories per serving.

Preparation time: Approximately 1 hour 30 minutes - 2 hours.