Tagliatelle with sauce made using two Romagnola breed meats

Type of recipe: First courses

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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.

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.