1LB Tagliatelle

3,5 oz chopped celery, carrot and onion

14 oz minced meat

10 oz peeled tomatoes

1 glass of red wine

Parmigiano Reggiano or Grana Padano as needed

Pepper as needed

EVO as needed

Fry the onion, carrot and celery in olive oil, add the minced meat, blend with the wine and season with salt, add the tomato puree and cook, pour the ragù into a large bowl and add the drained tagliatelle al dente. a sprinkling of parmesan and enjoy.