Tagliatelle al Ragù
Marco B.
- tagliatelle pasta
- ground beef
- ground pork
- San Marzano tomatoes
- white wine
- soffritto (onion, carrot, celery)
- Sauté soffritto in olive oil until soft, add meats and brown.
- Add wine, let evaporate, then add tomatoes and simmer 2 hours.
- Toss with fresh tagliatelle and a knob of butter.