Authentic home cooking from Italy, with US measurements. 
Tagliatelle with Cured Meat Ragù
I don't like to waste anything. Lately, there's been an abundance of cured meats, and sometimes I end up with a couple of slices of one kind, a couple of another, or some that are a bit dried out, etc.
Tagliatelle with Cured Meat Ragù
I don't like to waste anything. Lately, there's been an abundance of cured meats, and sometimes I end up with a couple of slices of one kind, a couple of another, or some that are a bit dried out, etc.
Open in Cookpad AppSteps
- 1
Finely chop all the cured meats.
- 2
Place all the chopped cured meats in a large skillet, add the vegetable pasta sauce (I use the one I make in the summer with tomatoes and various vegetables), and simmer for about 45 minutes.
- 3
Cook the tagliatelle in plenty of salted water, drain, and toss them in the skillet with the ragù.
- 4
If desired, sprinkle with grated Parmesan cheese.
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