Tagliatelle with light veal ragù (Tagliatelle con ragù Vecchio Molinetto) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 100) by Lynne Rossetto Kasper

  • carrots
  • celery
  • rosemary
  • onions
  • tomato paste
  • canned tomatoes
  • tagliatelle pasta
  • dry white wine
  • Parmigiano Reggiano cheese
  • veal sirloin roast
  • EYB Comments

    Can substitute veal shoulder for veal sirloin roast.

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 veal shoulder for veal sirloin roast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.