Friday night dinner: tagliatelle bolognese made the Italian way
OK, so we've all cooked spag bol 'our way'. Now it's time to have it the way they have it in Bologna, and this time with tagliatelle, which we think is just that little bit more special than spaghetti.
Thanks to Ugo Massimo, this Friday night, that's exactly what you can have. And boy, oh boy, is it worth trying.
Ugo's incredible fresh pasta with a Bolognese sauce cooked for three hours by Mamma Daniela using Cornish beef from Brian Etherington and a little pot of parmigiano on the side to sprinkle as liberally as you wish.
This is a generous portion for one person.
Order by 12 noon Weds, for collection from Bread & Butter, 20 River Street, Truro on Friday or Saturday, 9am-4pm.
Ingredients, allergens and more info
PASTA: durum wheat, salt
BOLOGNESE SAUCE: Cornish mince beef, tomato passata, extra virgin olive oil, onions, garlic.
Product details: May contain traces of egg and nuts.
The FSC mixed board containers are NOT designed for the oven, but are suitable for freezing and microwaving.