Tagliatelle al ragu '

2_03153 TAGLIATELLE AL RAGU? INGREDIENTS for 4 PEOPLE for the dough: 300 g flour, 3 eggs.

For the ragout: 120 g of minced pork, 80 g of minced beef meat, 60 g of chicken breast, chopped a small onion, 1/2 rib of celery, 1/2 carrot, 30 g butter, 2 glasses of red wine, a spoonful of tomato paste, 300 g of ripe tomatoes or canned tomatoes, salt, pepper, 50 g of grated Parmesan.

Melt the butter in a casserole crock, possibly combined with chopped fried vegetables and cook for 20 minutes over sweet, without browned.

Add the meat, salt, pepper and let it Brown, add the wine and let it evaporate.

Add the tomatoes peeled, deprived of seeds and fragmented and concentrated.

Cook at very low heat and pan covered for at least 45 minutes, preferably an hour, stirring the sauce often with a wooden spoon.

At the end the gravy must be dense.

Knead the flour with the egg and let stand the dough covered with a cloth for 10 minutes.

Roll the pastry rather thin, roll it up loosely onto itself and cut with a sharp knife to 8 cm wide.

Spread the dough on a floured surface and let it dry.

When you cook, put in boiling water, add salt and boil the noodles: it will take from 5 to 8 minutes.

Drain and put into a pre-heated serving plate, a portion of the meat sauce and sprinkle grated Parmesan, which will help to mix the sauce better.

Serve the rest of the sauce in a sauce pan and bring to the table more grated Parmesan.