Tagliatelle al Ragù Bianco - a white ragù sauce made with pork, celery and carrots

$18.99 each /  Serves 2

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Size: 280g
Ingredients: durum wheat flour, pasta fresca flour, eggs.

Size: 400 gr
Ingredients: Pork, onion, carrots, butter, celery, white wine, salt, extra virgin olive oil, black pepper, rosemary, red chili pepper flakes, bay leaf.

Ingredients: parmigiano cheese.

Contains: Wheat



  1. Place 2 frozen pasta pucks of Ragù Bianco sauce in a saucepan.
  2. Add 150ml of water to the pasta sauce and cook for 7-10 minutes or to desired temperature with the lid on.
  3. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
  4. Add pasta to boiling water, cook for 4-5 minutes or until al dente. Stir regularly.
  5. Once the pasta sauce is melted, continue cooking the sauce for 2 minutes with the lid off, stirring occasionally.
  6. Strain the pasta and mix it with the sauce in the saucepan. Toss gently to coat.
  7. Season pasta with a pinch of salt and pepper.
  8. Finish pasta with a sprinkle of Parmigiano cheese.
  9. Buon Appetito!