Summer tagliolini with ragu sauce and veal tartare

Ingredients

600g fresh tagliolini

For the tomato sauce

400g organic tomato passata (pureed tomatoes)
200g beef round steak (muscle), chopped
200g pork ribs
80g pork rind
80g mix of celery, carrot and onion, chopped finely
80 ml extra virgin olive oil
60 ml white wine
salt and pepper

For the vegetable gremolata

60g mix of celery, carrot and onion, cut into fine dice
60 ml extra-virgin olive oil
4 tbsp lemon juice
parsley leaves, finely chopped as needed
salt and pepper, to taste

For the veal tartare

200g high-quality veal fillet, minced
1 tbsp lemon juice
30 ml extra virgin olive oil
capers, finely chopped as needed

Directions

Step 1

Heat a saucepan, drizzle with extra virgin olive oil, brown the meat pieces, deglaze with white wine and add the vegetables. When everything is nicely browned, add the organic tomato passata and simmer on very low heat until the meat is completely tender. Season with salt to taste. Let everything cool down, puree everything through a masher and then strain it through a fine sieve. Put all the ingredients in a bowl and mix well.

Step 2

Mix the finely diced vegetables with extra virgin olive oil and finely chopped parsley. Season with salt.

Step 3

Mix the minced veal with lemon juice, extra virgin olive oil for the tartare. Season with salt to taste.

Step 4

Cook the tagliolini in plenty of salted water, drain them and stir them into the pan with the sauce. Remove from the heat and drizzle extra virgin olive oil over the top.