Handmade tagliatelle with our famous pork belly and beef shin ragu. This classic dish is a firm favourite and bestseller at Il Portico and Pizzicotto! Comfort food at its best.
INGREDIENTS / ALLERGENS
Fresh pasta (flour - gluten, eggs), durum wheat (semola), pork, beef, tomato, onion, garlic, basil, carrots, celery, parmesan cheese (milk)
to cook from chilled
Unpack your fresh pasta and loosen the lid of your ragu sauce.
Bring a pan of water to a rolling boil and salt your boiling water. Carefully place your pasta in the water and give it a good stir. The pasta is made fresh with egg yolk and Italian 00 flour so cooks very quickly (3-6 minutes depending on preference).
In the meantime, heat the ragu sauce thoroughly in a large (frying) pan. If necessary, add a little bit of the pasta water to loosen the ragu sauce. Drain the pasta and add to the saucepan of the ragu with some butter and half the parmesan. It is important to mix and heat them thoroughly together allowing the pasta to cling to the sauce properly. Plate in a pasta bowl. Top with our extra parmesan for even more delicious umami goodness.