Egg Tagliatelline with roast sauce

  • 1
    difficulty

Ingredients

  • 320 g Tagliatelline n° 133 all’uovo
  • 800 g veal off the bone in one piece
  • 30 g Bacon
  • 30 g Butter
  • 4 tbsp grated Parmesan cheese
  • 1 carrot
  • 1 stick celery
  • 1 clove garlic
  • 1 sprig rosemary
  • ¼ beef broth
  • salt and pepper
Tagliatelline n° 133 all’uovo


Preparation

Peel the garlic; rinse and dry the rosemary, removing the stem; chop this mix and, once tied with a thread, larder the meat with it. Clean the celery and the celery and chop them into rings.Chop the bacon and put it with the butter in a pan over a medium heat for a few minutes, then add the meat and brown it evenly, season with salt and pepper, add the vegetable rings, then, once diluted with broth, pour the tomato sauce in.Cover the pan and simmer for about a 1 hour and 45 minutes; if necessary reduce the sauce, removing the lid. Cook the pasta al dente in plenty of boiling water.Place the meat on the side and use for other recipes, filter the cooking water and use it to dress the pasta, sprinkle with parmesan and serve.