Preparation

Mince the onion and garlic. Next, finely dice the carrot and celery. Add oil to large pan and heat. Once hot, add vegetables until fried. Add in bay leaf and the minced beef, then season with salt and black pepper. Fry until brown, then pour in the red wine. Once wine is almost evaporated, add the sugo ai pomodorini and simmer gently for around 3 hours.

Stir the sauce thoroughly every 15 minutes. Cook the tagliatelle all’uovo as indicated on the pack. Bring the sauce back to the boil in a large pan then spoon in the tagliatelle and a little cooking liquid.

Thoroughly heat the pasta and sauce whilst constantly stirring. Chop some fresh parsley and serve the pasta in a bowl or on a plate. Drizzle with bonsecco extra vierge olive oil and serve with grated Parmesan cheese.