Pappardelle with Tuscan Ragù — wide egg noodles with meat sauce braised with Chianti.
Ingredients (for 4 servings)
- 500g Barilla Emiliane Tagliatelle Uovo
- 300g Barilla Ragù Contadino
- 150ml Rosso Toscana wine
- 2 tbsp Carapelli Extra Virgin
- Rosemary, bay leaf, black pepper
Preparation
- Sauté the sauce with aromatic vegetables.
- Add the wine and wait for it to evaporate.
- Add Barilla Ragù, braise for 45 min.
- Mix with al dente pasta and serve.