Tagliatella tradizionale con ragù di chianina
To make the ragout, sauté all the finely-chopped vegetables over a high heat with two tablespoons of oil. When the mixture begins to sizzle, add all the chopped meat and brown for a few minutes. Add a dash of wine and continue cooking, adding the herbs, bones, peeled tomatoes and a little salt and pepper. Cook over a low heat for about an hour and a half, adding a little liquid if the sauce becomes too dry.
To make the pasta, mix the flour and eggs and knead for about 10 minutes, first using a wooden spoon and then by hand, until the dough is smooth and even. Roll out with a rolling pin, and leave to rest for a few minutes. Add plenty of flour, then roll up the dough to form a tube shape. Cut into 1 cm strips using a sharp knife. Unroll the tube and arrange the strips onto a floured surface.
When the sauce is cooked, remove the bones, boil the tagliatelle in plenty of salted water, drain and sauté in the pan of sauce for a few minutes, stirring frequently.