Ragù served over silken egg tagliatelle is one of the signature dishes of Bologna, the food-loving capital city of Emilia-Romagna.
Fresh Egg Tagliatelle al ragu Paired with a Tedeschi Capitel Nicalò
Ingredients for 2 servings
Ground Beef 800 grams
Ground Pork 200 grams
Sausages 2
Carrot 1
Celery (Stalk) 1
Red onion 1
Canned tomato 500 grams
Tomato concentrate 2 table-spoon
Salt as needed
Black Pepper as needed
Extra-virgin olive oil 0.5 cup
Water 0.5 cup
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.
