Tagliatelle with ragù

Ingredients (2 people)

Preparation

Start by finely chopping celery, carrot and onion; brown in a pan with some extra virgin oil and garlic.
When golden add the minced meat and brown.
Add salt, pepper, bay leaf, thyme and the wine; simmer and reduce.
Now add the beef broth and the tomato; simmer on a low flame for 2 and a half hours.
Bring some water to the boil, add salt and then the tagliatelle.
Once cooked, add the tagliatelle to the ragù and sauté on a high flame; place on a dish and garnish with a sprinkling of Parmigiano Reggiano.