Ingredients

Servings 4

• ¾ lb tagliatelle
• 1 lb meat sauce
• 3 ½ oz extra virgin olive oil
• 5 oz Parmigiano Reggiano cheese
• 1 oz thyme

Preparation

20 minutes preparation + 1 hour and 40 minutes cooking

Step 1

In a large pot, cook the pasta in abundant boiling salted water.

Step 2

Pour the Bolognese sauce into a large casserole, heat it and flavor it with some sprigs of fresh thyme.

Step 3

Drain the “tagliatelle” when they are “al dente”, and put them into the pan with the sauce and toss together. If you wish, add a few drops of raw extra virgin olive oil.

Step 4

Arrange the “tagliatelle” on the serving dish and decorate with slivers of Grana cheese and more sprigs of fresh thyme.

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