Italian Tagliatelle Ragù handcraft recipe from Bologna
According to legend, the noodles were invented in 1487 by Master Zafirano, a cook from the village of Bentivoglio, on the occasion of the marriage of Lucrezia Borgia to the Duke of Ferrara. The sfoglina Emilia was a very important figure, think it was a lady exclusively devoted to the preparation of the dough or pastry of all that we love so much delicious fresh pasta, noodles, fettuccine, lasagna, tortellini and other types of fresh pasta made at home . In the inns sfogline worked close to making stained glass and taverns these unique in their kind, and very suggestive.
350 g fresh noodles
60 g Butter
90 g Bacon
stalk 1 Carrot
220 g Beef
220 g pork Carme
2 sprigs oregano
1 pinch nutmeg
120 g chicken livers
125 ml milk 125 ml
250 ml white wine
400 g Beef broth
3 tablespoons cream
Melt the butter in a large frying pan and add the bacon. Let it cook gently until it become golden and crisp. Then add onion, carrot and celery finely chopped. Continue cooking over medium heat for 6-8 minutes, stirring occasionally.
Let cook for 5 minutes or until the meat has changed color, then add the chicken livers and cook until they have changed color.
Pour the milk and stir with a wooden spoon, letting it simmer for 2 minutes. Then pour the wine and raise the heat for 2-3 minutes or until the wine is completely absorbed. Reduce the heat and simmer for 10 minutes.
Add the tomato paste and half of the beef broth. Partially cover the pan with a lid and simmer over low heat for 3 hours. Add the broth from time to time remaining to keep the mixture moist.
Cook the noodles al dente in plenty of salted boiling water. Add the cream to the sauce for 5 minutes before serving. Drain the pasta and toss with the sauce and grated parmesan cheese.
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