Tagliatelle Bolognese Kit for 4

L’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.

MORE DETAILS

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

INSTRUCTIONS / STORAGE

• L’Artusi ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• 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 &#189 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

Ingredients

• Pasta – Enriched Durum Flour (Niacin, Riboflavin, Thiamin, Iron), Whole Fresh Eggs, Water.
• Bolognese Bianco – Pancetta, Carrots, Celery, Onion, Veal, Pork, Chicken Liver, Tomato Paste (Concentrated Tomato Pulp), White Wine, Bay Leaves, Chicken Base For Stock (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Flavors, Salt, Cornstarch, 2% Of Less Of Corn Oil, Disodium Inosinate/Disodium, Guanylate, Dried Chicken Broth, Chicken Fat, Potato Startch, Natural Extractives Of Turmeric And Annatto, Citric Acid, Dried Chicken, Chicken Skin, Papain, Natural Extractives Of Paprika, Rosemary Extract, Lactic Acid.), Heavy Cream, Salt, Black Pepper
• Parmesan
• Fresh Parsley

Allergens: Alliums, Gluten, Dairy