Tajarin Al Ragu Di Emilia Romagna Recipe
Recipe information
Make Tajarin Al Ragu Di Emilia Romagna in just 45m. plum tomato, parmigiano, butter, sage, balsamic
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Ragu
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2 minutes until fragrant.
2. Add Tomatoes
Add the crushed plum tomatoes to the skillet. Stir well and bring to a simmer. Cook for about 20-25 minutes, stirring occasionally.
3. Season the Sauce
Season the sauce with salt and black pepper to taste. Drizzle in the balsamic vinegar and cook for an additional 5 minutes.
4. Cook the Tajarin
In a large pot of salted boiling water, cook the Tajarin pasta according to package instructions until al dente. Drain and reserve some pasta water.
5. Combine Pasta and Sauce
Add the drained pasta to the skillet with the ragu. Toss to combine, adding reserved pasta water if needed to achieve desired consistency.
6. Serve
Serve the Tajarin al Ragu hot, topped with grated Parmigiano-Reggiano.
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