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Tagliatelle: Stew Juice
Tagliatelle al Sugo D’Arrosto
- Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
We often turn to the potato or to rice when we have a sauce from a stew or pot-roast to mop up. But noodles (especially rich, eggy tagliatelle) provide not only one of the most traditional, but one of the best ways to do so.
Method
In some of the recipes (ragù Napoletana; sugo di coda, coniglio all’Ischitana, Cuscussù with fish and almonds) we are already doing this, although these tomato-based sauces seem designed for their pasta. Almost any stew’s juices
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