Homemade Tagliatella Al Ragù Bolognese

  • £14.00
    Unit price per 
Tax included.


  1. Bring the water to the boiling point and add sea salt
  2. In a separate pan add the Ragù with the butter
  3. Cook the pasta for about a minute and half (make sure to break down the nest)
  4. Transfer the Tagliatelle in the pan and mix it with the Ragù adding a ladle or so of pasta water and let it simmer for about two minutes
  5. Switch the fire off, add half of the parmesan cheese and mix
  6. And there you go! You are ready to plate it up
  7. Finish by sprinkling the rest of the parmesan cheese and enjoy!
buon appetito!
Chef Edoardo Valeriani,


(Allergens in BOLD & CAPITALISED)

Pasta: EGGS, Durum WHEAT & WHEAT flour.

Ragu: minced beef and minced pork, onion, leek, shallots, carrot, CELERY, butter (MILK), cloves, bay leaves, black pepper, white & red wine (SUPLHITES), MILK, salt.

Cheese: Parmesan (MILK).

Note: Store at 5C or below. Consume or freeze on the day of delivery.