Bolognese Sauce with Prosciutto from Italy

In Bologna ragù alla bolognese is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.^[21] While the combination of the ragù with fresh tagliatelle remains the most traditional and authentic in the Bolognese cuisine, some - such as Piero Valdiserra - have argued in favour of capitalizing on its already internationally widespread combination with spaghetti, even by attempting to portray it as not entirely foreign to local tradition.

INGREDIENTS:

semi-concentrated tomatoes, pork, mixed vegetables in variable proportions
(carrots, celery. onion) ,water, prosciutto (pork, salt)7%, sunflower oil, salt, spices

350g