Tagliatelle with meat sauce: the main Sunday dish

Tagliatelle with ragù: an ode to Emilian cuisine

Preparation Time : 30 minutes
Cooking time : 2 hours and 20 minutes
Difficulty : Minimal

Ingredients for 4 people

• 200 g of flour
• 2 eggs

• 200 g of minced beef
• 100g lean minced pork
• 50 g of sausage
• 150 g of tomato pulp
• 80 g of onion
• 60 g of carrot
• 40 g of celery
• 20 g of butter
• 2 dl of meat broth
• 1 dl of white wine
• salt
• Pepper

Method

1. Prepare the sauté with onion, carrot and celery in butter. Add the meat and crumbled sausage and blend with the white wine.
2. Add the tomato pulp to the ragù and cook over a low heat with broth for about 2 hours.
3. For the tagliatelle, mix the flour and eggs, roll out the pastry and cut the tagliatelle 5 mm wide.
4. Cook the tagliatelle in boiling salted water, drain and season with the ragù.