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.

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.