Ingredients and quantities

Quantities for 15 people:

For the pasta

  • 15 eggs
  • 1.5kg flour
  • 500g boiled spinach

For the meat sauce

  • ½kg coarsely minced pancetta
  • ½kg coarsely minced lean pork
  • ½kg coarsely minced quality beef
  • 2 onions
  • 2 carrots
  • 2 sticks green celery
  • 250g butter
  • ½l milk
  • 250g of good tomato purée
  • 1tbsp triple tomato concentrate 

Tagliatelle with meat sauce

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pasta: make a fountain with the flour on a pastry board and add the eggs and spinach, previously boiled and finely blended, in the centre. Mix to obtain a uniform dough. Cover and allow to rest for about 30 minutes. Roll out the pastry so that it is not too thin. Leave the pasta to dry on the worktop, then roll up very tightly and use a sharp knife to cut it into strips. Open the tagliatelle out and leave to dry on a wooden chopping board.

For the meat sauce: finely chop the onion, carrot and celery and sauté in a little butter. Add, in the following order, the pancetta, pork and beef. Mix well and allow the meat to brown for at least half an hour. Then add the milk and cook over a low heat for another half an hour. Add the tomato purée and tomato concentrate and continue to cook over a medium heat for 1½ hours, adding salt and pepper to taste.
Cook the tagliatelle in plenty of boiling salted water. Dr . . . >>>

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