Tagliatelle alla bolognese

Recipe for 6 people:

Ingredients of the fresh egg pasta:

re-milled durum wheat semolina flour      17,5 onces / 500 g

extra virgin olive oil    2 tablespoons / 2 cucchiai

eggs    5

salt    1 tablespoons / 1 cucchiaio

Preparation of the fresh egg pasta:

by first creating the fountain, add the eggs in the center and beat with a fork,

incorporate semolina always helping with the fork and finish kneading by hand

leave the dough covered with cling film for about 30'.

Roll out the dough with the sheeter and create tagliatelle about 1 mm high

Ingredients of the ragù alla bolognese:

lean minced meat         10 onces / 250 g

vegetable broth             2 cups / 500 ml

Full-bodied red wine    1/2 cups / 10 cl 

Aromatic bunch            7 onces / 200 g

Brunoise of celery, carrot, onion

Tomato puree                9 onces /250 g

Sale, pepper                  0.1 onces / 3 g

Extra virgin olive oil     2 onces / 50 g

Tomato concentrate       3.5 onces / 100 g

Sausages                        2

Preparation of the ragù alla bolognese:

Prepare a brunoise of celery, carrot, onion.

Brown the brunoise in a pan with the oil, add the minced meat and the shelled sausages and brown.

Use a spoon to turn the meat to make it as grainy as possible.

When the meat is well browned, deglaze with red wine, allow the alcohol to evaporate and add the tomato concentrate.

When the concentrate has dissolved in the meat, add the tomato puree, the vegetable broth and the aromatic bunch.

Lower the heat and leave to cook for a few hours, until the broth almost completely evaporates

Preparation:

Cook the pasta in salted water and a few minutes before cooking, dip the pasta in the ragù.