Fresh tagliatelle with lamb ragout
Tagliatelle fresce al ragout di agnello
€14.20
Al Sarago · Vienna
- Cereals containing gluten
- Eggs
- Milk
- Sulphur dioxide and sulphites
Nutrition
- Protein20%
- Fat38%
- Carbohydrates42%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Freshly made egg pasta ribbons served with a slow-cooked ragout made from lamb meat. The sauce is typically hearty and aromatic.
- Cuisine
- Italian
Typical ingredients
- fresh tagliatelle
- lamb meat
- tomato
- vegetables
- wine
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic tagliatelle. This venue serves its own version.
- Origin
- Italy
Read more
Tagliatelle (Italian: [taʎʎaˈtɛlle] ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.
Excerpt from the Wikipedia article “Tagliatelle” · version used · CC BY-SA 4.0
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