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Recipes of the Karen Brown Community

Tagliatelle al sugo di Romagna, submitted by La Sabbiona

Tagliatelle al sugo di Romagna
Tagliatelle with Romagna meat sauce

submitted by La Sabbiona

Italian Cuisine
Pastas & Rice
Beef / Vegetable

Preparation Time: 1 hour for a pasta, 2 hour abour meat sauce

 

Ingredients :



For the "Tagliatelle"

1 egg and 100 gr flour per person

For the "Sugo Romagnolo" (Romagna style Meat sauce)

Chopped mixture of onion, carrot, celery

50 gr bacon

50 gr oil of olive.

300 gr of diced lean beef and 150 gr of chopped pork.

1/2 glass red wine

500 gr fresh tomato

salt and pepper

Instructions :



Tagliatelle alla Romagnola

Mix together the flour, eggs and salt.

The dough should prove rather solid and the sheets you get from it, must be quite thin.

Cut the sheets in thin and long strips (each one have to be nearly 1 cm large)

Leave them to dry for a while, then boil them in abundant salted water.

You can use meat sauce or if you prefer butter and truffle slices.

 

Sugo Romagnolo (Romagna style Meat sauce)

Fry lightly a chopped mixture of onion, carrot, celery and 50 gr of bacon in oil of olive.

When the mixture of vegetables begins to get a golden color, add 300 gr of diced lean beef and 150 gr of chopped pork.

Leave to fry some minutes, moisten with ˝ glass of red wine and leave it to evaporate.

Just before the wine has completely evaporated, add 500 mgs of fresh tomato, or tomato pasted, salt and pepper .

From time to time moisten with water or meat stock.

Leave to cook on a low flame for about 2 hours.