Tagliatelle with meat sauce

Type of recipe: First courses

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Preparation method:

For the pasta: Knead the flour and eggs together to obtain a smooth, uniform dough. Cover with cling film and allow to rest for about 30 minutes. Roll out the pasta using a rolling pin to the desired thickness. Fold the pasta on itself and cut into finger-wide strips.

For the sauce: Put the pancetta and a little oil in a pan and fry until golden. Allow it to sweat down over a lively heat, then add the finely chopped celery, carrot and onion. Sweat the vegetables then add the minced meat and brown. Season with salt and pepper. Add the wine and allow to evaporate. Lower the flame and add the tomato purée. Cook covered over a low heat for about two hours.

Cook the tagliatelle in plenty of boiling salted water. Drain and serve with the meat sauce.

Preparation method:

For the pasta: Knead the flour and eggs together to obtain a smooth, uniform dough. Cover with cling film and allow to rest for about 30 minutes. Roll out the pasta using a rolling pin to the desired thickness. Fold the pasta on itself and cut into finger-wide strips.

For the sauce: Put the pancetta and a little oil in a pan and fry until golden. Allow it to sweat down over a lively heat, then add the finely chopped celery, carrot and onion. Sweat the vegetables then add the minced meat and brown. Season with salt and pepper. Add the wine and allow to evaporate. Lower the flame and add the tomato purée. Cook covered over a low heat for about two hours.

Cook the tagliatelle in plenty of boiling salted water. Drain and serve with the meat sauce.