Our ragù starts on Monday: beef shin and pork shoulder browned, then cooked low with soffritto, red wine and milk for six hours until it falls apart.
Tossed through fresh egg tagliatelle with parmesan, it tastes like Sunday lunch.
On the plate
- Egg tagliatelle
- Beef and pork ragù
- Soffritto and red wine
- Aged parmesan
At a glance
- Allergens
- Gluten, egg, milk, celery
- Ragù
- Six hours
- Pasta
- Fresh egg
- Pairs with
- Chianti Classico