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