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Ingredients


Yield ten portions of cooked spinach tagliatelle of 5 ounces each


1 lb of fresh Spinach pasta dough
2.5 lb of Tuscan beef ragout
10 ounces of fresh grated Parmigiano Reggiano
1 quart of tomato sauce
1/2 liter of extra virgin olive oil

Spinach "tagliatellle" with Tuscan beef ragout


Preparation

Rolled out the spinach pasta and cut into "tagliatlle" shape with your pasta machine, scale the portions to 2.5 ounces after cook the portion will wait double the original size. I a sauteed pan a four ounces ladle Tuscan beef ragout together with one ounce of the tomato sauce add the cooked spinach "tagliatelle" and then sauteed until the sauce will be absorb into the pasta, sprinkle the fresh grated Parmigiano Reggiano and 1 fluid ounce of the extra virgin olive oil for the last toss just before you will pile up with the tong on your favorite pasta bowl dish.


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