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Grana PadanoPasta

Green tagliatelle with white ragu sauce and Grana Padano fondue

Name: Green tagliatelle with white ragu sauce and Grana Padano fondue
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 4 people
Cuisine: Italian
Ingredients: 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; 250 g Grana Padano; 280 g fresh cream; black pepper

Medium

4 people

90 min

Ingredients

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

Preparation

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.

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Green tagliatelle with white ragu sauce and Grana Padano fondue

Ingredients

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

Preparation

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.

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.

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.

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

Related recipes

Spaghetti with Meatballs and Grana Padano Riserva cheese

Tonnarelli with fresh summer truffles and Grana Padano

Grana Padano and wild garlic pesto Pappardelle

An iconic product

The PDO

Fun Facts

The consortium members

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

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.

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.

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