Ingredients

For the Sauce:

• Olive Oil
• 1kg Beef Mince
• 2 Large Carrots
• 1 Brown Onion
• 2 Sticks Of Celery
• 4 Cloves Garlic
• 2 Large Glasses Of Red Wine
• 500ml Passata
• 500ml Beef Stock
• Handful Grated Parmesan

For the Pasta:

• 250g 00 Flour
• 2 Whole Eggs
• 2 Egg Yolks

Tools

• Titanium Chef XL

Method

For the Sauce:

1. Brown the beef in olive oil then set aside
2. Sweat the onion, carrot, celery and garlic in some olive oil until soft
3. Add the cooked meat back into the pan
4. Add the red wine and reduce
5. Add the stock and passata and cook on a simmer for 1 hour, stirring every 15mins

For the Pasta:

1. Mix the flour and eggs together until partially combined using the dough hook.
2. Knead for 4-5 mins
3. Rest in fridge in cling film for 1 hour
4. Roll out to about 1 1/2 mm thick in a pasta roller
5. Cut through the Tagliatelle cutter
6. Cook pasta for about 1 1/2 mins in salted water, drain, then in a separate pan combine with a healthy amount of ragu and grated Parmesan.
7. Serve