Tagliatelle Paglia & Fieno with Beef wine ragu
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Tagliatelle 'Paglia & Fieno' with Beef Shin Ragù & Parmigiano Reggiano

Tagliatelle falls into the family of what is known as “cutters”, which is a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccineTagliatelle hail from the Emilia-Romagna regions of Italy, where it has been loved for generations. Bologna takes so much pride in their beloved tagliatelle that they have a solid gold replica, demonstrating the correct dimensions of a piece of tagliatelle in their Chamber of Commerce (1 mm x 6 mm, for anyone curious).

This week’s dish combines vividly green, spinach-infused tagliatelle and traditional white tagliatelle in a dish called paglia e fieno, which translates to “straw & hay”. Complimenting the tagliatelle we have a beef ragù in which our chefs carefully brown pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is. We then braise our caramelised beef in wine and tomatoes. The finished sauce is a rich, intensely meaty ragù.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago us ing only milk, salt and rennet.
 

View recipe card here

INGREDIENTS

Allergens in bold and underlined:

Egg Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Salt

Spinach Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Spinach Powder (1%), Salt

Beef Ragu (160g, 265kCal): Beef shin (51%), Onions, Red Wine (Sulphites), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Bay Leaves

GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

  1. Bring a large saucepan of salted water to the boil.
  2. Put the beef shin ragù. in a large pan, add 1-2 tablespoons of the boiling water, cover with a lid and heat. Once steaming, turn off the heat.
  3. Open the pasta pack and put the tagliatelle in the boiling water, stirring to separate any that stick, for 3-4 minutes until al dente, (check one before removing from the pan)
  4. Transfer the tagliatelle to the ragù, sprinkle the parmesan on top. Buon appetito.

Tagliatelle Paglia & Fieno with Beef Shin Ragù & Parmesan

Grams Calories

Egg Tagliatelle

Spinach Tagliatelle

80g

80g

172kCal

225kCal

Beef Shin Ragù 160g 265kCal
Parmigiano Reggiano 8g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

 

Story

Tagliatelle falls into the family of what is known as “cutters”, which is a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini and fettuccineTagliatelle hail from the Emilia-Romagna regions of Italy, where it has been loved for generations. Bologna takes so much pride in their beloved tagliatelle that they have a solid gold replica, demonstrating the correct dimensions of a piece of tagliatelle in their Chamber of Commerce (1 mm x 6 mm, for anyone curious).

This week’s dish combines vividly green, spinach-infused tagliatelle and traditional white tagliatelle in a dish called paglia e fieno, which translates to “straw & hay”. Complimenting the tagliatelle we have a beef ragù in which our chefs carefully brown pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is. We then braise our caramelised beef in wine and tomatoes. The finished sauce is a rich, intensely meaty ragù.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago us ing only milk, salt and rennet.
 

View recipe card here

Ingredients

INGREDIENTS

Allergens in bold and underlined:

Egg Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Salt

Spinach Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Spinach Powder (1%), Salt

Beef Ragu (160g, 265kCal): Beef shin (51%), Onions, Red Wine (Sulphites), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Bay Leaves

GARNISH INGREDIENTS

Allergens in bold and underlined

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Animal Rennet)

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Put the beef shin ragù. in a large pan, add 1-2 tablespoons of the boiling water, cover with a lid and heat. Once steaming, turn off the heat.
  3. Open the pasta pack and put the tagliatelle in the boiling water, stirring to separate any that stick, for 3-4 minutes until al dente, (check one before removing from the pan)
  4. Transfer the tagliatelle to the ragù, sprinkle the parmesan on top. Buon appetito.

Nutrition

Tagliatelle Paglia & Fieno with Beef Shin Ragù & Parmesan

Grams Calories

Egg Tagliatelle

Spinach Tagliatelle

80g

80g

172kCal

225kCal

Beef Shin Ragù 160g 265kCal
Parmigiano Reggiano 8g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

 

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