Instead of ‘Spag Bol’ we are offering the more classic ‘Tag Bol’ version of this much-loved favourite. In Bologna where this dish originates, Tagliatelle is actually more common than Spaghetti. Our Tagliatelle features La Tua Pasta’s signature golden colour which comes from carefully selected free range eggs from chickens with a specialised feed which naturally makes the yolk rich and orange. Happy chickens means colourful yolks!
To our lovely golden Tagliatelle, we add the classic beef ragu which comes from the capital of food loving area of Emilia-Romagna: Bologna. We start with the sofrito trinity; onions, carrots and celery which we slowly melt. Then red wine marinates slow cooked beef to tenderise the meat. We then fold in ripe tomatoes and slowly cook the ragu for a few hours for the flavours to meld. Add a bit of Parmesan to bring a salty finish and this dish is complete.
