Tagliatelle with Maestra Alessandra's meat ragù (Tagliatelle al ragù della vecchia scuola) from American Sfoglino: A Master Class in Handmade Pasta (page 90) by Evan Funke
- beef chuck
- carrots
- celery
- marjoram
- mortadella
- pancetta
- canned tomatoes
- pork shoulder
- prosciutto
- eggs
- chicken broth
- strutto
- Parmigiano Reggiano cheese
- yellow onions
- Sangiovese wine
- Italian 00 flour
Where’s the full recipe - why can I only see the ingredients?
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.