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.