Gourmet recipes with Max Mariola

Tagliatelle with fassona meat ragù and truffle



80 min


main course


4 people

Passata di Datterini Bio al Tartufo Bianco - Il Pregiato
Il pregiato
product details


Clean and chop the vegetables to make a mirepoix. In a highsided pan fry the vegetables with oil, after a few minutes add the meat, deglaze with red wine and mix.
When the wine has evaporated, add the Organic Datterini Passata with white truffle “Il pregiato” and the cup of stock. Cook with the lid on for about an hour over low heat, stirring often, then add salt and pepper only after cooking. Cook the tagliatelle noodles in
salted water (you may want to put a tablespoon of oil in the water oil), still al dente and put them in the sauce pan to finish cooking and to ensure that they gain flavor.
Serve with fresh white truffle shavings.


500 g of tagliatelle (egg noodles)
350 g of Organic Datterini Passata with white truffle “Il pregiato”
400 g of Piedmont Fassona meat cut with a knife
1 golden onion
2 carrots
2 stalks of celery
1 bunch of parsley
1 white truffle
1 glass of red wine
1 cup vegetable stock
Extra virgin olive oil
Salt and pepper