Ingredients
- 500 g Tagliatelle with egg
- 300 g Coarse ground beef
- 300 g Tomato sauce or peeled
- 150 g Pork belly
- 50 g Yellow carrot
- 50 g of celery
- 50 g Onion
- Half a glass of white wine
- Half a glass of milk
- Broth
- Parmigiano Reggiano Dop
- Extra virgin olive oil
- salt
- pepper
For the recipe of tagliatelle with meat sauce, melt the finely chopped pancetta in a pan.
Peel and chop the carrot, celery and onion, then fry them in the pan with 3 tablespoons of oil.
Add the minced meat and brown it until you feel it "sizzle". Add the wine and let it evaporate for a few minutes.
Pour the passata or the peeled tomatoes, cover and simmer over low heat for about 2 hours, adding, if necessary, some boiling broth.
Pour the milk, then season with salt and pepper.
Boil the noodles in plenty of boiling salted water, drain and dip them in the pan with the ragù.
Complete with fresh grated Parmesan cheese.
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