Osteria L'Aldiquà
Ingredients and quantities

Quantities for 6 people:

For the pasta

  • 6 eggs
  • 500g flour

For the sauce

  • 450g minced Romagnola beef and pork
  • 100g minced pancetta
  • 1 stick celery
  • 1 carrot
  • 1 medium-sized onion
  • 1 glass Sangiovese
  • 800g tomato purée
  • extra-virgin olive oil PDO
  • salt and pepper

Tagliatelle with meat sauce

Handmade and hand-rolled fresh pasta

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.

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