Tagliatelle with ragù
(for 4 people)
Tagliatelle 380 gr
Ingredients for the Emilia ragù:
500 gr of minced veal
150 gr of pork mince
75 gr of bacon
1 stick of celery
1 glass of white wine
200 gr of tomato paste
Salt to taste.
Pepper as needed.
2 juniper berries
Emilia recipe ragù:
Put a generous amount of butter and oil in a saucepan.
Add the finely chopped pancetta and melt it by adding the sautéed celery, carrot and onion
When the pancetta is well melted, add the mixed mince and fry it gently until it is well cooked, turning it from time to time.
Deglaze with the wine and let it cook over medium heat until the alcohol has completely evaporated. Add, salt and pepper.
Add the tomato paste and toast it, pour a glass of water and bring to a boil.
Lower the heat and let it simmer for at least 3 hours. If necessary, add a tablespoon of hot water.