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Red wine pasta from Barolo with white ragu.
THE PASTA PROJECT16Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 400 tagliatelle (with or without red wine)
- 200 grams minced veal
- 200 grams minced pork
- 100 grams pancetta (cut into cubes)
- 1 onion (peeled and finely chopped)
- 2 carrots (washed and finely chopped)
- 2 stalks celery (washed and finely chopped)
- 2 bay leaves
- 1 sprig rosemary
- 3 sage leaves
- 4 Tbsp. extra virgin olive oil
- 500 mL beef stock (I used homemade)
- 1/2 glass white wine
- 3 Tbsp. milk
- salt (for pasta and to taste)
- black pepper (to taste)
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