Ingredients for 4 people
For the sauce
- 1 kg of ground beef (or spala) coarsely chopped
- 1 large onion, finely chopped
- 1 large grated carrot
- 2 sprigs of chopped celery
- 2 garlic cloves
- 4 laurel leaves
- 1 sprig of cinnamon
- 120 μl. Red wine
- 120 μl. olive oil
- 750 gr. grated tomato
- 150 gr. tomato pulp
- salt
- pepper
For tagliatelle
- 500 gr, tagliatelle
- 150 gr. grated Parmesan
- freshly ground pepper
Implementation
- Finely chop the onion and celery and grate the carrot either with a knife and grater, or in a multi.
- In a large, low saucepan, pour the oil and bring to a simmer over low heat.
- Add the batuto, ie the mixture of chopped onion, celery and carrot.
- Saute it as slowly as you can on low heat, for 10 or even 15 minutes, until it turns brown and the onion withers, but without burning.
- Add the minced meat, turn the heat to ¾ and sauté the minced meat, stirring frequently for 5-7 minutes until it gets all the color.
- Add the spices (garlic, bay leaf, cinnamon) and the wine. Stir well for 2-3 minutes.
- To the minced meat that has been deep fried, you will add the tomato sauce to the grater and the pulp, salt and pepper and you will mix well.
- Once the sauce has boiled, lower the heat again to a minimum, until bubbles come out as the water evaporates and the sauce thickens and tastes good.
- This will take about 20 minutes until the sauce has a little liquid and looks thick and delicious.
- Remove from the heat and wait at least 10 minutes until served to bind the ingredients and drop the temperature to where it tastes.
- Boil the tagliatelle according to the instructions and serve with the minced meat and parmesan.