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X Italian Pasta Dishes
Tagliatelle al Ragu/ Egg Noodles with Meat Sauce, Bologna Fashion
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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4 tablespoons butter
3/4 cup chopped onions
1/4 cup chopped celery
1/2 cup grated carrots
1/4 pound prosciutto or cooked ham, cut julienne
3/4 pound ground beef
2 tablespoons tomato paste
3/4 cup dry red wine
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 recipe egg noodle dough or 1 pound medium egg noodles, cooked and drained
Grated Parmesan cheese


Melt the butter in a saucepan; saute the onions, celery, carrots and ham 10 minutes, stirring frequently.

Add the meat; cook 20 minutes, stirring frequently.

Mix the tomato paste with the wine and add to the saucepan with the water, salt and pepper.

Cover and cook over low heat 45 minutes.

Mix a few times.

Taste for seasoning.

Pour over the hot noodles and serve with grated cheese.

Serves: 4.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Vincenzo Campi: The Kitchen, 16th century.

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