Tagliatelle Bolognese Kit for 4
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaL’Artusi’s legendary housemade Bolognese Bianco sauce is made with pork, veal, pancetta, white wine, and a touch of cream. It’s elegant, satisfying, meaty, and comforting, and pairs perfectly with fresh tagliatelle. Also included are fresh parsley and Parmesan cheese, suggested wine pairing, and a link to L’Artusi’s playlist!
Named after renowned 19th Century cookbook author Pellegrino Artusi, L’Artusi opened in New York City’s West Village in December 2008 to widespread critical acclaim, and remains one of the city’s most celebrated Italian restaurants. The beloved 110-seat trattoria presents a modern take on traditional Italian cuisine, and Chef Joe Vigorito’s menu of comforting pastas and elevated Italian classics have become standbys among the restaurant’s many loyal devotees.
This package serves 4 people and includes
- Fresh Tagliatelle Pasta (16 oz.)
- Bolognese Bianco Sauce (16 oz.)
- Parmesan Cheese (4 oz.)
- Fresh Parsley (1 oz.)
- Choose to add a signature olive oil cake!
- 1 Olive Oil Cake
- Creme Fraiche (8 oz.)
- Raisin Marmalatta (10 oz.)
- Powdered Sugar
Suggested Wine Pairing (Not Included)
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina
- Pasta and sauces ship fresh with ice packs, may thaw during transit.
- Cheese and parsley ship fresh with ice packs, may thaw during transit.
- Upon arrival, store pasta and sauce in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
- Upon arrival, store cheese in the refrigerator for up to 1 month.
- Upon arrival, store parsley in the refrigerator for up to 5 days.
To Serve
Prep
- Allow Bolognese Bianco sauce to thaw in the refrigerator overnight.
- In a large pot, bring 4 quarts of generously salted water to boil.
- Pick and finely chop the parsley.
- Cut open the bag of grated parmesan cheese.
Prepare
- Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
- When pasta water comes to a boil, add Fresh Tagliatelle Pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve pasta water and add pasta to the sauce.
- Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
- Plate pasta and garnish with remaining cheese and parsley.
- Serve and enjoy!
Olive Oil Cake – Add On
- Allow cake and raisins to come to room temperature before enjoying.
- Whip cream until it reaches medium peaks.
- Sift sugar over cake and cut into 8 slices.
- Plate by adding a dollop of whipped creme fraiche to the side of a cake slice and a scoop of raisin marmellata to the other side.
- Serve and enjoy!
Suggested Wine Pairing (Not Included)
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina