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Embrace Emilia-Romagna’s essence with Tagliatelle al Ragù Bolognese.
Sauté pancetta, brown beef, then add onion, carrot, celery, and garlic. Simmer with white wine, stir in Flora Fine Foods Tomato Passata, and enrich with milk. Cook slowly and gently. Plate with cooked Tagliatelle pasta, topping it generously with sauce. Sprinkle Parmigiano Reggiano. From Emilia-Romagna to Your Table!
