A great classic of Emilian cuisine, combining tradition and flavor. Fresh egg tagliatelle, with their velvety consistency, pair perfectly with the full-bodied and aromatic ragù. The choice of lean meats, fried together with onion, celery and carrot, is blended with red wine and cooked slowly with tomato puree. A sprinkling of Parmigiano Reggiano completes the dish, enhancing its authentic flavor. Caloric value per portion: 600 kcal.
