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Staff favourite · Osteria Fumo
Tagliatelle al ragù
The Sunday sauce from Bologna.
6 hours
Serves 6
Slow
You need
300 g beef mince 150 g pork mince Carrot, celery, onion 200 ml white wine 300 g passata 500 g tagliatelle
Method
1
Soften the vegetables slowly in butter.
2
Brown the meat, then add the wine.
3
Add passata and a ladle of stock.
4
Simmer six hours. Don’t rush it.
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