Tagliatelle al ragu is another pasta dish that I love. I like to use tagliatelle which is a wider pasta that is just perfect for folding into the thick ragu sauce.
The cooked meat and vegetable sauce will make your house smell heavenly.
To make the ragu, start doing the soffritto. Heat some extravirgin olive oil in a pan, add carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir to break them up into smaller chunks. I usually use pork and beef minced meat.
Cook for a few minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in the tomato sauce, a piece of fresh rosemary stem and bay leaf. Leave to simmer for 1 hour, adding some stock if the mixture becomes dry. Season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.
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