Tagliatelle con la salsa della carne e l'asparago brasato

Geez. I hope I didn't butcher the translation, but it is Tagliatelle pasta (about the same size and shape as Fettucine) with meat sauce (ground beef in my Bolognese sauce that I canned in September) with broiler-braised asparagus sloshed with olive oil, garlic salt and cracked black pepper) arranged on top. Garnished with a little Parmesano and chopped fresh Basil.



Eat your heart out.

I will chop up a fresh tomato and toss that on top, too. Maybe I will toss a few chunks of Gorgonzola along the side.

Most pasta recipes with asparagus call for using a white sauce, either cheese ragu or alfredo, but as some of you know I can't take the gall bladder pain that delivers. Besides, red sauces are much much healthier.

Bless all here. I am hungry. Bring a nice Barolo or a simple and uncomplicated Chianti.