Tagliatelle with veal, spinach and saffron sauce

Tagliatelle with veal, spinach and saffron sauce

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Pasta dough
  2. Step 2

    Empty the flour into a bowl. Add the eggs and oil, knead into a smooth dough using the dough hook on a food processor for approx. 10 mins. Shape into a ball, cover and leave to rest in the fridge for min. 2 hrs.
  3. Step 3

  4. Step 4

    On a well-floured surface, roll out the dough in batches (approx. 20 x 35 cm) until translucent. Keep separating the dough from the work surface. Dust the pieces of dough with a little flour, roll up loosely, cut into strips approx. 1 cm wide.
  5. Step 5

  6. Step 6

    Heat the butter in a non-stick frying pan. Add the onion, sauté for approx. 5 mins., add the meat, cook for approx. 5 mins. until all the liquid has evaporated. Place the meat and onions in a bowl. Squeeze out the spinach, add to the meat along with the cheese and eggs, mix, season. Heat the cream in a pan. Add the saffron, season, simmer for approx. 3 mins. Allow the cream to cool slightly, add to the meat.
  7. Step 7

  8. Step 8

    Cook the tagliatelle in boiling salted water for approx. 2 mins., drain, add to the bowl containing the sauce, mix until the sauce thickens. Serve with parmesan.