Tagliatelle with ragu sauce
Classic homemade egg pasta served with a simple and tasty ragu sauce
Servings: 4 people
Ingredients
For the classical egg pasta
- 200 g flour
- 2 eggs
- extra virgin olive oil
- salt to taste
For the ragu sauce
- 1 stick of celery
- 2 garlic cloves
- 1 onion
- 1 carrot
- extra virgin olive oil
- 1 tbsp Cirio tomato puree
- 100 ml Red wine
- 500 g minced meat
- 500 ml Cirio Passata
- sugar and salt for seasoning
Instructions
To make the pasta
- Beat the eggs with a dash of olive oil and salt
- Add the flour to make a firm and elastic dough
- Wrap in cling film and leave in the fridge for half an hour
- Flatten the dough with a rolling pin and roll into thin pasta sheets less than `mm thick
- Cut into 7mm strips
- To prevent the dough sticking dust with flour
To make the ragu sauce
- Finely chop the celery, carrot, onion and garlic
- Lightly fry the vegetables in the olive oil then add some tomato puree
- Add the minced meat and cook until brown and quite dry
- Pour in the red wine and cook until it evaporates
- Add the passata and bring to the boil
- Check the taste, add sugar to make it less acid and salt for seasoning
- Cook the tagliatelle in boiling salted water for three minutes.
- Drain the pasta and serve topped with the ragu