Hello my dear readers,
Do you like Popeye’s spinach? Oh, I hope you like them as these green tagliatelle are made with spinach and are delicious.
To make green tagliatelle you start by doing the pasta dough as per normal but you add the spinach. To get a homogeneous colored green dough you need to toss the cooked spinach and eggs in a blender or food processor for a few seconds because only by simply chopping the cooked spinach sometimes leads to a speckled dough instead of a well-distributed green color.
Since my time is always limited for now but I do like to enjoy a good food, I bought Tagliatelle all’uovo con spinaci DE CECCO, a very good high-quality pasta.
This time we served it with ragù, that with my recipe in 40 minutes you have a ragù that seems cooked for 4 hours.
Start with soffritto: onions, carrots, garlic and celery, finely chopped and cooked in a bit of butter or oil until soft. Then add the ground meat, usually I add half pork and half beef.
Add salt and pepper and a little bit of red or white wine and stir it for a while until everything is well mixed then add the tomatoes sauce. Instead of peeled tomatoes I add the Napoletana or Bolognese Barilla sauce, where the tomatoes are already cooked so I don’t need to cook the ragù for hours. I add fresh rosemary and 1-2 bay leaves and I let it simmer for about 30-40 minutes at low heat with the lead on.
When your ragù is ready, bring a pot of water to boil, add course salt and cook for 2-3 minutes your green tagliatelle.
Drain and serve with your ragù sauce and some grated Parmesan cheese on top. Delizioso!
Have a wonderful weekend!
And please stay at home and stay safe!
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Love, R
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