Slovenščina
Italiano
A typical Italian recipe from Emilia
Pasta with ragù is equally loved by kids and adults. Its hearty taste is comforting in every way. Making a good ragù requires a lot of time, patience, and great ingredients. The essential ingredient to make ragù is love and passion for tradition. We want to share the best of Italian cuisine with you through this recipe.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 600 gr of RawPasta Ragù
- Grana Padano or Parmigiano Reggiano to taste
Try these pasta shapes:
- Reginette
- Pappardelle
- Caserecci
- Maccheroni
- Fusilli
- Trottole
- Radiatori
- Conchiglioni
- Gobboni
You can also try 100% semolina pasta or whole-grain pasta.
Alternatively, you can enjoy ragù with regular polenta or buckwheat polenta. You will be pleasantly surprised!
Method:
Cook the pasta in a large pot of salted boiling water. In the meanwhile, heat up the ragù in a pan on a low flame, add some pasta water until the mixture is creamy and smooth. Drain the pasta when it is ‘al dente’ and sauté it in the pan with the ragù. Serve with grated Parmigiano Reggiano
Your ‘pasta fresca’ with ‘Ragù alla Bolognese’ is ready.
Buon Appetito!!
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Caserecci with Ragù alla Bolognese Rawpasta
