30

share on

White ragu and pumpkin noodles

ingredients

servings

5

Tagliatelle, pasta

250 oz

Ground veal meat

400 oz

Onion

50 oz

Pumpkin

300 oz

Full fat milk

150 fl oz

White wine

1/2 glass

Laurel

1 leaf

Nutmeg

to taste

Grated Parmesan cheese

3 spoons

Extra virgin olive oil

to taste

first courses from Italy

White ragu and pumpkin noodles

White ragu and pumpkin noodles

with meat with gluten with lactose high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

White ragu and pumpkin noodles

A first season of season: the noodles meet the white ragdo and pumpkin for a plate of autumn flavors!

White ragu and pumpkin noodles step 1

step 1

Cut the pumpkin's garlic, wipe it inside and then dab it.

White ragu and pumpkin noodles step 2

step 2

Sliced ​​the onion. In a large casserole warm the oil, combine the onions and flake them for a couple of minutes.

White ragu and pumpkin noodles step 3

step 3

Add the minced meat, sprinkle it for a few minutes and then pour the white wine, leaving it to evaporate.

White ragu and pumpkin noodles step 4

step 4

Then join the pumpkin, laurel, salt and pepper and cook for ten minutes.

White ragu and pumpkin noodles step 5

step 5

Pour the milk and continue cooking for 10 minutes.

White ragu and pumpkin noodles step 6

step 6

Sprinkle with nutmeg and season the noodles with this steaming ragout. Sprinkle parmigiano reggiano, serve on the table and eat hot.

Loading pic