Lactose-free Tagliatelle Bolognese
1 hours 6 minutes total
Tagliatelle with ragù is a beloved Italian classic that's been enjoyed for generations. Fortunately, it's possible to create a lactose-free version of pasta with ragù that's just as delicious as the original recipe. In this article, we'll show you how to make a mouth-watering lactose-free tagliatelle bolognese that will satisfy your cravings without upsetting your stomach.
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|250g (8,8oz)||Barilla® Tagliatelle|
|150g||pork shoulder, minced|
|40g||carrot, peeled and minced|
|40g||yellow onion, peeled and minced|
|100ml||extra-virgin olive oil|
|150g||cured pork fat (lard), minced|
|50g||lactose-free Parmigiano Reggiano cheese, grated|
|2||fresh bay leaves, coarsely chopped|
|to taste||Salt and black pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are four easy steps to cook the perfect lactose-free tagliatelle with ragù:
Heat the oil in a saucepan over medium heat and sauté the minced vegetables and bay leaves with the pork fat (or lard) until they are fragrant and golden.
- extra-virgin olive oil
- bay leaves
- minced vegetables (carrot, celery, yellow onion)
- cured pork fat (or lard)
Add the ground beef and minced pork, and increase the heat to medium-high. Cook until the meat is browned, then pour in the red wine and let it evaporate completely. Reduce the heat to low, add the tomato purée, season with salt and pepper, and add the 3/4 cup (160 ml) of water. Cook over low heat for about 45 minutes, stirring occasionally.
- ground beef
- minced pork
- red wine
- tomato purée
- black pepper
In a separate pot, bring salted water to a boil, and cook the tagliatelle until it is al dente. Drain and set aside.
- barilla tagliatelle
Transfer the cooked pasta to the pot with the meat sauce and toss to combine. Sprinkle with grated lactose-free Parmigiano Reggiano cheese.
- lactose-free parmigiano reggiano cheese
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