Tagliatelle al ragu

Tagliatelle al ragu

Regular price
Regular price
Sale price
Unit price
Tax included.

Ragu Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I make mine with hand-cut meat, and use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know…

(nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)


You will need

1 large, boiling pot of well-salted water

1 colander

1 frying pan or wide casserole

Your pack serves 2 as a main and contains:

Freshly made tagliatelle

Ragù bolognese, with some butter

Grated parmesan


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, eggs, alliums, celery and SO2

ENJOY! This is a robust plate, the creator had a full-bodied red wine in mind when he made it. Great with the silky, old fashioned Chianti Classico from Quercia al Poggio.