ItalianEmilian
Tagliatelle with White Ragù
by Gambero Rosso · 452K subscribers on YouTube
Homemade tagliatelle with a rich white ragù made from knife-cut beef, vegetables, white wine, and broth, served with a creamy Parmigiano fondue.
- Difficulty
- medium
Ingredients
12 items- Carrot
- Celery
- Onion
- Olive Oil
- Sage
- SottofesaBeef bottom round, cut into small pieces
- White Wine
- Meat Broth
- Cream
- Parmigiano ReggianoGrated
- Tagliatelle frescheHomemade
- Butter
Method
- Dice the carrot, celery, and onion into small pieces.
- In a pan, heat olive oil and sauté the vegetables with sage leaves.
- Cut the beef (sottofesa) into small pieces with a knife.
- Add the meat to the pan and brown it well.
- Deglaze with white wine and let the alcohol evaporate.
- Add meat broth and continue cooking the ragù slowly.
- In a separate small pan, heat cream and stir in grated Parmigiano Reggiano until smooth to make a creamy fondue.
- Add the fresh tagliatelle directly to the ragù pan, adding more broth if needed, and cook until al dente.
- Stir in the Parmigiano cream and a knob of butter, mixing gently.
- Serve: spread a little Parmigiano cream on the plate, top with the tagliatelle and ragù, and garnish with fresh herbs.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
