-
1
* Place the pancetta in a thick base large stainless steal saucepot (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent
-
2
* Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour,
-
3
* Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!)
-
4
* Keep cooking and stirring with a wooden spoon until the meat is well done
-
5
* Pour in the white wine and keep cooking until the wine has evaporated
-
6
* Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock
-
7
* Add some milk and some chicken stock, stir and leave to slow boiling at low flame
-
8
* Keep going with the milk and the stock for 60 minutes at low flame
-
9
* Season to taste and leave to rest
-
10
Tagliatelle:
-
11
1 kg pasta flour
-
12
8 whole fresh eggs
-
13
Procedure:
-
14
* Mix the flour and the eggs by hand or in the planetary mixing machine
-
15
* Cover and leave the dough to rest in a cool place for 2 hours
-
16
* Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter
-
17
* Arrange in a traditional nest shape and leave to dry
