Bolognese sauce

‘The tagliatelle of grandmother Pina, full of energy and vitamins’ sing the happy children eating their dinner made by mum or grandma. Yes, this is the classic recipe for Sunday with the family: we are talking of homemade Bolognese sauce. It's a dish whose preparation requires a bit of time. The sauce will obviously have to cook at least a couple of hours, while if you wish to make the pasta at home, depending on your skill and experience, everything will take a bit longer. The effort, however, is worth it! Making such a dish yourself will certainly be a most satisfying experience, and you will also delight those who eat it with you. Follow the recipe step-by-step and enjoy!

Finely chop the celery, carrot and onion, and fry very slowly with a drizzle of olive oil in a heavy saucepan. Add the meat and let it brown. Add the wine and wait for the alcohol to evaporate. Then add the tomatoes, salt, pepper, bay leaf and a glass of water. Cover and simmer for two hours. When the sauce is ready, you can freeze or keep in the refrigerator for a few days. Alternatively, use it immediately with tagliatelle. To make the tagliatelle, mix the eggs and flour at the rate of one egg per 100 grams of flour; add a tablespoon of olive oil and a pinch of salt. Make a ball and let it sit for fifteen minutes. Then roll out the dough into sheets before cutting into tagliatelle strips. Cook the pasta in boiling salted water into which you have added a trickle of olive oil. Cooking fresh pasta takes around 4 minutes. Mix with the sauce and finish with plenty of parmesan cheese.