Tagliatelle with ragu

Ingredients for 6 servings:

• 500 g pasta (fine tagliatelle), possibly homemade
• 250 g minced veal
• 1 chicken liver(s)
• 1 shallot(s), chopped
• 2 garlic cloves, chopped
• ½ cup celery, very finely chopped
• ½ cup carrot(s), very finely chopped
• 40 g bacon, cut very finely
• 2 tbsp butter
• 2 tbsp olive oil
• 1 jar white wine
• 400 g tomatoes, peeled, chopped
• 400 ml veal stock
• 100 ml cream, to taste
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Ribbon pasta with meat sauce – other types of pasta are also possible

Melt the butter in a saucepan. Gently fry the shallot, garlic, celery, carrot, and bacon for about 5 minutes, stirring frequently. Now add the tomatoes and bring to a boil. Then add the veal stock, bring to a boil, and stir frequently. Meanwhile, brown the minced veal in oil, season with salt and pepper, top up with the white wine, and reduce almost all of the wine back to a boil. Add the vegetables and simmer gently for 45 minutes, until it reaches a firm consistency. Finally, briefly fry the liver, cut into many small pieces, in olive oil and add to the sauce. Season generously with salt, pepper, and nutmeg. Add the cream, if desired, or omit it. Let it stand in a cool place overnight, if possible, and serve the next day with tagliatelle as a “primo.” Serve with freshly grated Parmesan cheese.