Egg tagliatelle with meat sauce

The fresh egg tagliatelle with meat sauce are a first course that is certainly one of the workhorses of the Italian culinary tradition. Although its preparation is quite long due to the time required for cooking the meat sauce, it is really worth cooking this dish, because it is of extraordinary goodness. Of course I made the Tagliatelle at home, but if you do not have time or desire, you can use the fresh pasta purchased ready. Egg tagliatelle with fish sauce are a very delicious first course based on fresh egg pasta seasoned with a small tomato sauce. It is a dish of Emilian cuisine, very tasty and simple to prepare... In the original recipe they also add a little milk, flour, mortadella and bacon to the sauce.

Sunday dish par excellence of Emilian tradition is certainly represented by tagliatelle with ragu. They have an ancient origin and history. Inspired by the ancient Romans, they are said to have been invented for the third marriage of Lucrezia Borgia by a Bolognese chef. In fact, it seems that he was inspired by his hair. The name "tagliatelle" derives from the cut that is made on the sheet of pasta. The width of the tagliatelle, strictly 7 mm when raw and 8 mm when cooked, was even deposited at the Bologna Chamber of Commerce. It represents the 12.270th part of the height of the Asinelli Tower from Bologna. The condiment par excellence is the Bolognese sauce. In this recipe, however, we make a faster and lighter sauce but just as tasty.

Ingredients

400 g Egg tagliatelle

1 Carrots

1/2 Onions

1 celery rib

1 clove Garlic

1/2 glass Wine

500 ml Tomato puree

150 g Minced beef

150 g Chopped pork

1 bay leaf

Salt

Pepper

Nutmeg

Olive oil

60 g Parmigiano Reggiano

Preparation

Now let's move on to the preparation of fresh egg tagliatelle with meat sauce. The sauce for pasta could also be prepared the day before, while if you decide to prepare fresh pasta at home it is better to do it a few hours before cooking it. Peel the carrot, wash the celery stalk and clean the onion and garlic, then chop the vegetables, using a food processor. Put oil in a pan and let it heat. Add the chopped carrot, onion and celery and leave to brown. Now add the beef and minced pork and let them brown over low heat. Deglaze with wine and allow to evaporate. Pour the tomato puree into the pan, then season with salt and pepper, also putting a pinch of nutmeg and bay leaf that will bring scent to the meat sauce. Mix well and cover with a lid. Cook over low heat for about 45-50 minutes, turning often with a wooden spoon, to prevent the sauce from sticking to the bottom of the pan. Put a pot with plenty of salted water on the heat and bring to a boil. Throw in the noodles and drain immediately, as soon as the water starts to boil again. Being a fresh pasta, cooking will be very fast. At this point, drain the pasta well, season it with the meat sauce and bring it to the table. Add Parmesan cheese if desired. The fresh egg tagliatelle with meat sauce are ready.

Enjoy your meal!