Tag Archives: tagliatelle pasta

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 minutes. Stir every 10 minutes. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
  5. Drain the pasta and immediately add to the meat sauce. Increase the heat to high and gently mix the sauce and the pasta together for 30 seconds, stirring continuously, to allow the sauce to coat the pasta evenly.
  6. Serve immediately, topped with the freshly grated cheese, parsley and freshly cracked black pepper.