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    Green tagliatelle with white ragu sauce and Grana Padano fondue

    Group 393Medium
    Group 3824 people
    T490 min


    • 250 g green tagliatelle
    • 400 g mixed minced meat
    • 100 g sausage
    • 1 onion
    • 1 carrot
    • 1 celery stalk
    • herbs (sage, rosemary)
    • 1 glass of white wine
    • extra virgin olive oil
    • salt
    • pepper

    • For the fondue:
    • 250 g Grana Padano
    • 280 g fresh cream
    • black pepper


    STEP 1

    In a saucepan, heat the extra virgin olive oil and add the finely chopped onion, celery, and carrot.
    Cook for a few minutes and then add the finely chopped sage and rosemary.

    STEP 2

    After a few minutes, add the crumbled sausage and the minced meat and cook on medium heat.
    Add the white wine and salt and pepper to taste and continue cooking for one hour.

    STEP 3

    To make the fondue, in a small saucepan heat the fresh cream on medium heat and add the grated Grana Padano. Stir well and add pepper to taste. Set aside.

    STEP 4

    Cook the green tagliatelle in plenty of salted water.
    Drain the pasta, add the white ragu sauce and decorate with the Grana Padano fondue.