Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.