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Packed with complex flavor, this simple yet complex pasta meal highlights the “Wolfella difference.” We slow braise beef chuck roast, pork shoulder and pancetta with a mirepoix (carrots, celery and onion), red wine, beef stock, herbs and Italian tomatoes . . . and perhaps most importantly, plenty of parmigiano Reggiano cheese rinds. The result is a rich deeply flavored sauce that fulfills all of your cravings for real pasta. We make the thick tagliatelle by hand using Italian flours, the finest eggs and plenty of real white truffle oil. For the salad, we use 6-year aged balsamic and 25-year aged sherry vinegars for the dressing and include lightly candied hazelnuts and perfectly shaved pecorino cheese.


Serves 3 adults or a family of 4 with children under 12. 

Truffled Tagliatelle Bolognese with Aged Balsamic Vinaigrette Salad

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  • 20 min

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