Tagliatelle Al Ragu
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pasta (fine taliatelle), possibly homemade
- 250 g minced meat from the veal
- 1 chicken liver (s)
- 1 shallot (s), chopped
- 2 clove (s) garlic, chopped
- 0.5 ½ cup celery, cut very small
- 0.5 ½ cup carrot (s), cut very small
- 40 g bacon, cut very small
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 glass white wine
- 400 g tomato (s), peeled, chopped
- 400 ml veal stock
- 100 ml cream, to taste
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan. Gently fry the shallot, garlic, celery, carrot and bacon for about 5 minutes, turning again and again. Now pour on the tomatoes and bring to the boil. Then add the veal stock, bring to the boil and stir again and again.
- In the meantime, fry the minced veal in oil, season with salt and pepper, fill up with the white wine and reduce almost all of the wine. Now add to the vegetables and simmer gently for 45 minutes until an almost firm consistency is obtained.
- Finally, fry the liver, cut into many small pieces, briefly in olive oil and add to the sauce. Season well with salt, pepper and nutmeg. Pour in the cream as you like, or leave it out.
- If possible, let stand a little cool overnight and serve the next day with ribbon noodles as Primo. Serve with freshly grated parmesan.
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