La ricetta di Armanda G.
"Tagliatelle" in meat sauce
“Fry lightly chopped onion, carrot and celery in a pan.
Add 200 gr. of minced beef and mutton and 2 skinned sausages.
When the meat takes on color, leave ½ glass of red dry wine to
evaporate in, then add 70 gr. of tomato purée thinned with
tepid water.
Salt, pepper and allow to cool.
With this sauce season 600 gr. of egg made ribbon tagliatelle
boiled until chewy but firm to the bite.
Sprinkle grated parmesan on as you think fit.”
Cooking Session with Paradise Possible
Where to Stay
September - December 2009
www.paradisepossible.com