Ingredients
- 400 g fresh egg noodles
- 300 g ground beef
- 300 g tomato sauce
- 200 g meat broth
- 150 g bacon
- 50 g carrot
- 50 g celery
- 30 g onion
- red wine (or dry white)
- milk
- extra virgin olive oil
- salt
- pepper
For the recipe of tagliatelle with Bolognese sauce, chop the pancetta. Peel celery, carrot and onion and chop them too. Sauté the pancetta in a saucepan with a little oil, add the vegetables and let them softly dry. Add the meat and brown it for 5 minutes. Sprinkle with 1/2 glass of wine and let it evaporate completely.
Add the tomato puree and stir for a couple of minutes. Wet with 1/2 glass of milk and cover with broth. Cook the ragù for 2-3 hours, wetting occasionally with more broth and adjusting with salt and pepper. Boil the tagliatelle in salted boiling water for 3-4 minutes, drain and season with plenty of meat sauce.
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