Rustic Tagliatelle


6 tablespoons olive oil
2 large onions, peeled and finely sliced
1 carrot, peeled and finely grated
3 cloves garlic, whole
8 ounces ground pork, beef or lamb
3/4 cup plus 1 tablespoon white wine
 2 cups vegetable stock
14 ounces tagliatelle pasta
black pepper
1/2 cup Italian flat leaf parsley
1 cup  freshly grated pecorino romano cheese
  1. In a large saucepan, heat the olive oil and sauté the garlic, onions, carrot, over medium heat, stirring occasionally with a wooden spoon, until softened and golden, 5 minutes.
  2. Add the pork,beef or lamb and mix well, allowing the meat to crumble. Cook, stirring frequently, until the meat has browned all over, 5 minutes.
  3. Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate. Season with salt and pepper and pour in the stock.
  4. Bring to a boil, then lower the heat and simmer, uncovered, for 30…

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