To prepare tagliatelle Bolognese, simply follow a few but effective steps. Prepare or buy egg pasta for two/three people. Dip the tagliatelle, paying attention to the cooking times and keeping them al dente. In the meantime, warm a jar of Ragù Storico della Dispensa in a sufficiently large pan. Once the pasta is cooked, pour it into the pan and sauté quickly. The historical ragù is also ideal for bringing traditional Bolognese Lasagne to the table. Prepare or purchase a sheet of egg lasagna and cook it following the instructions. Prepare a buttered baking dish, alternate four layers of pastry with the same number of ragù and bechamel, adjusting the quantity of the latter according to personal tastes, sprinkle each layer with Parmigiano-Reggiano. Cook at 180°C for 15-20 minutes depending on the type of oven. Consider three portions for each 200g jar of Ragù.
Historic Bolognese Ragù Gr.200 - La Dispensa di Amerigo
200 gr jar.
The Historical Ragù of “La Dispensa di Amerigo” is prepared based on the ancient recipe deposited at the Chamber of Commerce of Bologna. It is prepared with particular cuts, a little tomato and the classic mix of vegetables, celery, carrots and onion. The cooking time for this ragù must be long and over low heat to avoid drying out the meat itself and to keep the flavors of each raw material alive. Compared to the recipe for the Ragù Tradizione from “La Dispensa di Amerigo”, the recipe for the Ragù Storico uses more vegetables and less tomato. The only pork that is added is bacon. The final taste is pleasantly soft, with "rustic and peasant" memories.