Tagliatelle with white ragu and pecorino cheese – Italian Cuisine


  • 400 g Tagliatelle with egg
  • 200 g Veal pulp
  • 200 g Royal pork
  • 2 pcs Celery sticks
  • 1 pc Onion
  • 1 pcs Carrot
  • Dry white wine
  • Vegetable broth
  • thyme
  • Tuscan pecorino not too seasoned
  • Extra virgin olive oil
  • salt
  • pepper

Tagliatelle with white ragu and pecorino cheese, peeled celery, onion and carrot, cut them into small cubes and fry them in a saucepan with 2 tablespoons of oil for 5 '.

Finely chop the veal and pork with the knife, add them to the sautéed vegetables and brown them until they have dried. Then add a sprig of thyme and blend with half a glass of white wine and a ladle of vegetable broth.

Add salt and pepper and turn off the heat (white sauce). Cook the tagliatelle in abundant boiling salted water, drain directly in the saucepan of the ragù, completing the cooking. Sprinkle with grated pecorino and serve immediately.

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