Egg Tagliatelle with Braised Beef Ragù, garnished with Parmesan and Rosemary, is a rich and comforting dish that combines the tradition of homemade pasta with a flavorful and hearty ragù.
The tagliatelle are wide and thin, made from egg dough that gives them a soft yet firm texture, perfect for absorbing the sauce. The pasta is cooked al dente, maintaining a perfect consistency.
The braised beef ragù is the heart of the dish: beef is slow-cooked in a flavorful mirepoix of onion, carrot, and celery, along with tomato, red wine, and broth, creating a deep, savory sauce. The beef becomes tender and shredded, blending harmoniously with the sauce.
To finish, a generous sprinkle of grated Parmesan adds saltiness and creaminess to the dish, while a few fresh rosemary leaves provide a refreshing note and an aromatic touch, balancing the richness of the ragù.
The result is a dish that combines the rusticity of braised beef with the delicacy of homemade pasta, perfect for a meal that evokes both comfort and sophistication.
Tagliatelle with Braised Beef
Additional information
| Traditional Italian | We stick to Italian cooking methods and recipes (these are not American/Italian recipes), but feel free to ask us if you want to know more! |
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| Allergies | Please note that menu items may contain or come into contact with wheat, eggs, nuts, fish, soy and milk and other allergens. Our staff will be happy to provide further information. |
| Allergen (not limited to) | Dairy, Eggs, Gluten |
