Tagliatelle pasta with rich meat ragu

Ingredients

1 x 500g Tagliatelle Pasta
1 cup of olive oil
4 gloves of crushed garlic
1 white onion, finely diced
4 medium carrots, finely chopped
4 stalks of celery finely diced
2 cups red wine
300 grams of beef steak, cut in cube sizes
300 grams of veal steak, cut in cube sizes
200 grams of pork belly, cut in cube sizes
4 liters of passato di pomodoro (fresh tomato puree available at any deli or supermarket in 1 litre jars)
1/2 cup tomato paste
salt
2 cups of basil leaves
1/4 cup of fresh rosemary, leaves picked
To serve, grated Italian parmesan

Method

Heat a heavy based saucepan and pour in the olive oil. Add in the onions, garlic, celery and carrots and cook until slightly browned and onions are opaque
Add in the beef, veal and pork and stir until all the meat looks cooked on the outside, add the red wine and allow the wine to cook into the meat
Once the wine has evaporated into the meat add the passato di pomodoro, tomato paste, salt, fresh basil leaves and the rosemary. Bring the sauce to a slow boil and reduce to a low simmer
Continue to cook the sauce on a simmer for at least 1 1/2 - 2 hours, occasionally stirring and tasting. Adjust seasoning if necessary
When a film of red oil sits on the top of the sauce this indicates that the sauce is ready to remove from heat and let stand
Cook the pasta as directed, drain the pasta and place it back in the same saucepan you cooked the pasta in, add a couple of ladles of the ragu into the pasta and stir with tongs to avoid breaking the pasta
Serve the pasta into pasta bowls and top with more of the ragu. Sprinkle with grated parmesan and enjoy

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