Bolognese sausage ragù with tagliatelle

Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin.

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For the pasta dough

  • 400g/14oz 00 pasta flour
  • 4 free-range eggs, lightly beaten
  • 2 tsp salt

For the ragù

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