Recipe of Tagliatelle with Ragu Bolognese

2 parts of fresh celery (BIO is better)

1 big onion (I prefer the red onion of Tropea)

2 fresh carrots (BIO is better)

500 gr of pork minced meat 

500 gr of minced beef 

50 gr of triple italian tomato concentrated

750 gr of tomato puree (BIO is better)

200 gr of Italian artisan beer 

320 of Tagliatelle 

Regiano Parmesan or Grana Padano as you like 

Italian extra virgin olive oil (BIO is better) 

1/2 glass of water 

Salt & Pepper 

 

To simmer the beef you can use, normally the wine, but I suggest you to try with a glass of artisan Beer... You won't be disappointed. 

 

Wash, clean and cut the onion, the carrot and the celery in very small pieces. Put all in a pot (with thick bottom and nonstick) with a touch of oil EVO and 1/2 glass of water. Let it cook til all become gold. Add the 2 types of minced meat and let it brown, mixing often. 

When the meat will be brown simmer with beer with hard fire. When the beer will be soft add the concentrated of tomato. Let it cook mixing occasionally. Then add the tomato puree, a touch of salt and pepper. Let it cook for 2 hours mixing occasionally and controlling that it don't dry (if it need, you will add another 1/2 glass of water). 

 

Cook the Tagliatelle in abundant water with salt, and when Tagliatelle are al dente, dry them and flavour them with abundant Ragu Bolognese. If you prefer, when you put them in the dish, add parmesan and pepper... and if you take care to use the colored soup dishes of our CeramicaVietrese, you'll see that also your Tagliatelle with Bolognese will be favor for your taste and your eyes!!