Tagliatelle with Bolognese sauce

Type of recipe: First courses

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Preparation method:

For the meat sauce: clean and wash the onion, carrot and celery and chop finely. Sweat in a pan and allow to brown for a few minutes. Crumble the sausage and add to the vegetables along with the minced beef and pork, mixing together well. After 4-5 minutes add the wine, allow to evaporate and then add the tomato pulp. Season with salt and pepper to taste and continue to cook for about 2 hours, stirring occasionally and adding stock if necessary.

For the tagliatelle: place the flour on a pastry board and form a well in the centre. Crack the eggs into the centre of the well and use a fork to incorporate the flour, forming a smooth, uniform dough. Flour the pastry board and roll the pasta out until fairly thin. Cut the pasta into 5mm-wide ribbons.

Cook the tagliatelle in plenty of boiling water and drain after a few minutes. Toss in a pan with the meat sauce. Serve, adding a generous sprinkling of grated Parmesan cheese.

Preparation method:

For the meat sauce: clean and wash the onion, carrot and celery and chop finely. Sweat in a pan and allow to brown for a few minutes. Crumble the sausage and add to the vegetables along with the minced beef and pork, mixing together well. After 4-5 minutes add the wine, allow to evaporate and then add the tomato pulp. Season with salt and pepper to taste and continue to cook for about 2 hours, stirring occasionally and adding stock if necessary.

For the tagliatelle: place the flour on a pastry board and form a well in the centre. Crack the eggs into the centre of the well and use a fork to incorporate the flour, forming a smooth, uniform dough. Flour the pastry board and roll the pasta out until fairly thin. Cut the pasta into 5mm-wide ribbons.

Cook the tagliatelle in plenty of boiling water and drain after a few minutes. Toss in a pan with the meat sauce. Serve, adding a generous sprinkling of grated Parmesan cheese.