Trattoria Petito
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • ½kg superfine flour
  • 5 eggs
  • pinch of salt

For the sauce

  • 150g minced Mora Romagnola pork
  • 350g minced Romagnola beef
  • 200g peeled tomatoes
  • 1 sprig rosemary
  • 1 sprig thyme
  • ½ onion
  • 1 stick celery
  • 1 carrot
  • 50g Parmigiano Reggiano PDO
  • olive oil, salt, pepper
  • 1 knob butter
  • 2 glasses Sangiovese

Tagliatelle with sauce made using two Romagnola breed meats
Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the tagliatelle: Make a fountain with the flour and add the eggs and a pinch of salt. Knead to obtain a uniform dough. Set aside to rest for about ½ hour. Roll out the pasta using a rolling pin and allow to dry on a work top. Roll the pasta up tightly on itself and cut into strips using a sharp knife. Loosen the tagliatelle and place on a chopping board.

For the meat sauce: Lightly fry the celery, carrot and onion. Add the thyme and rosemary and finally, the meat. Allow to brown and then season with salt and pepper. Add 2 glasses of red wine and allow to evaporate. Add the peeled tomatoes and cook for 20 minutes. Add the cheese and a knob of butter.

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

Print the recipePrint the recipe