Sear the bones and pieces of goulash and place in the roaster.
Fry the onions and garlic in a pan until they turn color, then tie with tomato paste and deglaze with red wine.
Put the remaining ingredients in the roasting pan, fill up with a little water and simmer for at least two hours.
When the meat is tender, add salt and pepper to taste.
Mix all the ingredients for the pasta dough on a work surface and knead for ten minutes, then chill the dough for half an hour.
Then roll out the dough using a pasta machine and process it into tagliatelle.
Blanch the vegetables and cut them into bite-sized pieces, then caramelize them in a pan.