Pasta Tagliatelle alla Bolognese October 10, 2024 As traditional as I can make it: Egg tagliatelle. Veal, pork and pancetta. Finished with 30 month Parmigiano-Reggiano and served with an amphora-aged Sangiovese from Greve in Chianti. by agmanning 4 Comments poetic_infertile 4 weeks ago Perfection + nice pilea! Few_Character684 4 weeks ago Yum! The rich sauce and fresh pasta make for a perfect meal. PsychAce 4 weeks ago Nice work. No tomato sauce, very Artusi and traditional. sinisterpushaman 4 weeks ago Looks great! How long was your nap after that? 😂Write A CommentYou must be logged in to post a comment.
4 Comments
Perfection + nice pilea!
Yum! The rich sauce and fresh pasta make for a perfect meal.
Nice work. No tomato sauce, very Artusi and traditional.
Looks great! How long was your nap after that? 😂