Recipe Tagliatelle with aromatic ragù – Italian Cuisine


  • 350 g egg noodles
  • 350 g beef or venison pulp
  • a stalk of celery
  • a carrot
  • half onion
  • full-bodied red wine
  • Juniper berries
  • tomato concentrate
  • rosemary
  • salt
  • extra virgin olive oil

For the recipe  of tagliatelle with aromatic ragù, prepare a chopped celery, carrot
and onion and fry it in a veil of oil. Finely chop the meat with the knife (or have it minced by the butcher).
Add it to the sauté with 1-2 sprigs of rosemary and  juniper berries enclosed in a gauze bag; brown for 5 per-8 minutes. Deglaze with 200 g of wine, add a spoonful of tomato paste and cook with the lid on medium heat for about  an hour and a half.
Finally remove the aromas and season with salt, if needed. Cook the tagliatelle in abundant salted water. Drain and season with the aromatic ragù.

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