4 People
1 shallot
1 carrot
1 celery stalk
1 clove of garlic
1 glass of white wine
Thyme to taste
Rosemary to taste
Sage to taste
00 flour to taste
300 gr of chicken sirloin
350 gr of turkey fillet
Chicken/beef broth to taste
400 gr of egg tagliatelle


Spend your Sunday lunch in the name of taste... surprise your guests with succulent tagliatelle with white knife-cut ragù. The chicken and turkey meats will give an inimitable flavor to this first course, perfect for the summer season!



Chop celery, carrot and onion and put in a bowl. On another chopping board, chop rosemary, thyme and sage, and put in a different bowl.


At this point you can proceed to cut the meat. Take chicken and turkey and mince them with a knife.


Pour two tablespoons of oil into a pot, add a clove of garlic and cook over low heat. Add chopped carrot, celery and onion and sauté. Now remove the garlic clove and add the spices to the sauté. Let it brown for a couple of minutes and add the meat. Stir occasionally and let the meat acquire a good golden color. At this point, deglaze with white wine. A few seconds of deglazing and you can add a ladle of meat broth (prepared beforehand). Let it cook over medium heat for about 40 minutes.


When the liquid is absorbed and the ragù is ready, immerse the egg tagliatelle in a pot of boiling water.


Once cooked, transfer the pasta to the ragù pot and stir over low heat.

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