History informs us that Tagliatelle was influenced by the hair of Lucrezia Borgia, and was devoted to her by a poetic and skilful chef on the event of her wedding event to Alfonso d'Este: no other pasta shape can declare a more charming origin.
Tagliatelle is a classic kind of pasta from Emilia-Romagna and Marche, areas of Italy. Tagliatelle can be served with a range of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another range of tagliatelle that is long and cylindrical in shape, not long and flat.
Both tagliolini and tagliatelle are made with egg pasta. The standard ratio is one egg to one hundred grams of flour.
• 2 cups canned sliced tomatoes.
• 3/4 ounce dried porcini mushrooms.
• 4 cups chicken stock.
• 3 tablespoons sliced sage leaves.
• 1 tablespoon sliced rosemary leaves.
• 1/2 cup olive oil.
• 4 stalks celery, diced.
• 4 carrots, peeled and diced.
• 2 cups diced onion.
• 2 links fresh sweet Italian sausage.
• 1 cup merlot.
• 1/4 cup tomato paste.
• 6 bay leaves.
• 1 teaspoon salt, plus more to taste.
• 1/2 teaspoon pepper, plus more to taste.
• 1 1/2 pounds fresh or dried tagliatelle, cooked.
2. Include the celery, carrots and onion and cook till browned, about 20 minutes.
3. Include the meat and sausage and cook up until they start to brown.
4. Include the wine and cook till it vaporizes.
5. Include the remaining active ingredients (other than the pasta).
6. Give a boil, lower heat and simmer for 3 hours, stirring periodically.
7. Include more stock or water if needed.
8. Dispose of the bay leaves.
9. Season with salt and pepper.
10. Serve over tagliatelle.
Both tagliolini and tagliatelle are made with egg pasta. The standard ratio is one egg to one hundred grams of flour.
Ingredients
• 1 1/2 pounds ground meat.• 2 cups canned sliced tomatoes.
• 3/4 ounce dried porcini mushrooms.
• 4 cups chicken stock.
• 3 tablespoons sliced sage leaves.
• 1 tablespoon sliced rosemary leaves.
• 1/2 cup olive oil.
• 4 stalks celery, diced.
• 4 carrots, peeled and diced.
• 2 cups diced onion.
• 2 links fresh sweet Italian sausage.
• 1 cup merlot.
• 1/4 cup tomato paste.
• 6 bay leaves.
• 1 teaspoon salt, plus more to taste.
• 1/2 teaspoon pepper, plus more to taste.
• 1 1/2 pounds fresh or dried tagliatelle, cooked.
Directions
1. Heat the oil in a deep frying pan over medium-high heat.2. Include the celery, carrots and onion and cook till browned, about 20 minutes.
3. Include the meat and sausage and cook up until they start to brown.
4. Include the wine and cook till it vaporizes.
5. Include the remaining active ingredients (other than the pasta).
6. Give a boil, lower heat and simmer for 3 hours, stirring periodically.
7. Include more stock or water if needed.
8. Dispose of the bay leaves.
9. Season with salt and pepper.
10. Serve over tagliatelle.
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