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Tagliatelle with Beef Ragout

Tagliatelle with Beef Ragout


Serves 2

Traditional, fresh, hand-made pasta from the Emilia Romagna and Marche regions, served with Beef Ragout that has been made the Tuscan way, slow cooked for over three hours to gently extract sweet flavours from vegetables, garlic and onions.

  • Storage

    Herts Pasta and sauces can be kept in the fridge for a maximum of 2 days. Alternatively, they may be frozen for up to 1 month before cooking.

  • Cooking Instructions

    Put a large pan of water to boil, when boiling add a good pinch of salt.

    Add tagliatelle and stir a little with a fork, cook for 2minutes.

    In a separate pan heat the beef ragout to simmer, put to one side.

    When the pasta is ready drain in a colander and add to the sauce, mix well.

    Using tongs or a fork and spoon transfer to plate/s, sprinkle with parmesan.

  • Ingredients and Allergens in BOLD

    00 flour (WHEAT), eggs (EGG), onions, carrots, garlic, beef, red wine (SULPHITES), tomato, salt, pepper