Tagliatelle secoe from Venice: Four Seasons of Home Cooking (page 258) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground veal for ground beef.

  • Beth891 on July 26, 2024

    This is going straight on the favourites! It's so good with tagliatelle! I largely followed the recipe but made a couple of changes- no celery so I added extra carrot and a TSP of old bay and I chucked in a handful of peas for extra veg. I made ahead and then heated to serve. It needed a little splash of the pasta water at the very end but the end result was delicious, full of flavour and the meat was lovely and soft. Definitely one to make again!

  • TrishaCP on September 11, 2021

    I made this since I needed a pantry meal, but I really liked the results. The cinnamon was really delicious. I did end up having to hold it on the stove for about an hour longer than planned, and it did get a bit dry so I would caution to not overcook this one.

  • Charlotte_vandenberg on September 17, 2019

    Delicious comfort food.

  • twoyolks on February 01, 2019

    I really liked this sauce. The beef is much more prominent of a flavor than in a Bolognese. I found that the cinnamon really complemented the flavor well and helped cut some of the richness.

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