Roasted beets cooked down with soffritto, vegetable stock, and tomato to make a hearty vegetarian ragu. Our hand sheeted tagliatelle pasta has the perfect bite for this sauce, topped with a dill sour cream and toasted hazelnuts.
- Fresh tagliatelle pasta
- 500ml Beet Ragu
- 4 oz sour cream
- 2 oz toasted hazelnuts to garnish