John Myers
Veal Fillet in Tomato Sauce with Fresh Tagliatelle
The perfect veal fillet in tomato sauce with fresh tagliatelle recipe with a picture and simple step-by-step instructions.
Tomato sugo:
- 1 kg Veal fillet
- 20 Pc. Tomatoes
- 4 Pc. Onions
- Olive oil
Pasta dough:
- 600 g Wheat flour
- 6 Pc. Eggs
- Olive oil
Tomato sugo:
- Wash the tomatoes, quarter them and cook for 15 minutes. Then pass the tomatoes with a liquor lotte.
- In a saucepan, fry the finely chopped onions in olive oil.
- Add the tomatoes and let simmer for two hours. Finally, season the sauce with salt and pepper.
- Cut the veal fillet into small pieces, fry in oil and stir in the tomato sauce.
Tagliatelle:
- For the pasta dough, mix and knead the flour, eggs and olive oil.
- Then use a pasta machine to shape the dough into the right shape and add the finished tagliatelle to boiling salted water.
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