Tagliatelle with ragù Bolognese (Tagliatelle con ragù Bolognese) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 93) by Lynne Rossetto Kasper

  • carrots
  • celery
  • heavy cream
  • onions
  • tomato paste
  • tagliatelle pasta
  • milk
  • dry white wine
  • salt pork
  • beef skirt steaks
  • Parmigiano Reggiano cheese
  • EYB Comments

    Can substitute chicken stock or beef stock for meat broth, and beef chuck blade steaks for beef skirt steaks. Can substitute the book's "A lighter contemporary ragù Bolognese" for the "A classic ragù Bolognese" called for in this recipe.

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.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or beef stock for meat broth, and beef chuck blade steaks for beef skirt steaks. Can substitute the book's "A lighter contemporary ragù Bolognese" for the "A classic ragù Bolognese" called for in this recipe.

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