Emilian style tagliatelle
Ingredients for 6 servings:
300 gr fresh tagliatelle
Ragù alla bolognese (bolognese sauce, see recipe)
20 gr dried porcini mushrooms, soaked into water
100 gr chicken livers
50 gr grated Parmesan cheese
Emilian style tagliatelle
Make the ragù following the recipe.
When half cooked, add the mushrooms chopped and, a few minutes before the ragù is done, add the livers chopped into little pieces.
Meanwhile, cook the tagliatelle “al dente” (underdone), drain, pour in a serving dish, season with the sauce and spread with the Parmesan.

Preparation time: 40 minutes
Cooking time: 140 minutes
Calories: 370 per person
Difficulty: easy

Chef’s advice
I suggest to match this dish with Cagnina di Romagna, Brunello di Montalcino, Bardolino.
Emilian style tagliatelle - Ricetta