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Tagliatelle in Romano Ragout

Updated: Feb 14

  • A fantastic Italian dish of tagliatelle pasta in a delicious ragù. It's easy to prepare, and it's done quickly. Follow recipe.

Ingredients: total time: 3 h, 6 serving, very easy
  • 500 gr. Tagliatelle with eggs.

For the Ragù:

  • 350 g beef and pork minced

  • 100 g bacon (pork cheek)

  • 4 soft medium sausages

  • 2 onion medium

  • 2 carrots medium

  • 2 stalk celery

  • 670 grams tomato paste

  • 150 ml white wine glass

  • 200 ml beef broth to taste

  • extra virgin olive oil to taste

  • salt and pepper to taste

  • 2 tsp basil e oregano if you like


  • Parmesan cheese

If you want to make Homemade Dough:

  • 400 g flour

  • 4 eggs

  • 1/2 tsp salt


Romano Ragout:

  1. Wash all the vegetables well and chop them finely, you can use a blender.

  2. Cut the bacon into 1 cm thick cubes, 2.5 cm long. Peel sausages, and cut a little piece.

  3. In a deeper wok pan, pour 3 tablespoons of olive oil and fry bacon a little for 1 minute, then put chopped all the vegetables and onions, after 3 minutes of simmering, put the meat and sausages to simmer and get colored.

  4. As soon as it gets a brownish color, pour a little white wine, wait for the alcohol to evaporate. After that you can put tomato paste, season with pepper, salt, basil and add beef soup gradually, cook with occasional stirring and control for 2–3 hours and add beef soup.

  5. The ragout must have a strong color and be thick! If you bought Tagliatelle, Purchase:

  6. Put a pot of water and salt, wait for the water to boil and then put the tagliatelle to cook alla dente, according to the instructions.

  7. When they are ready, put 2 tablespoons of that water in one cup and strain them well in a strainer. Pour in the sauce Romano and mix everything well and add the water you have separated.

  8. Serve warm in plates and sprinkle with Parmesan cheese. Buon appetito!

If you want to make Homemade Tagliatelle:

  1. Mix flour and eggs and sprinkle with a little salt, process the dough until you get a firm consistency.

  2. When you get a firm and smooth dough, roll it out on the work surface on which you sprinkled the flour and roll it out to a thickness of 2 mm with a rolling pin.

  3. With a sharp knife, cut the dough to a width of 1 cm. When you have done that, cook the tagliatelle for a few minutes in quite salted water (2 teaspoons of salt).

  4. Drain and alla dente and put in Romano sauce and serve warm, You can also use Parmesan cheese. Buon appetito!

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