Tagliatelle alla bolognese


Egg tagliatelle, our signature ragu & parmesan enough for 2 people.
Gently warm up the ragu’ with a half ladle of water.
In the meantime bring a pot of salted water up to boil, drop your pasta in, give it a gentle stir to prevent it from sticking.
Drain your pasta a minute before you think it’s cooked to your liking, finish the cooking of the pasta with the sauce for the remaining minute.

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