Tagliatelle alla Bolognese

• 150 g Concentrato (Tomato Paste)
• 200 g Polpa (Finely Chopped Tomatoes)
• 360 g Tagliatelle Pasta
• 150 g celery, carrot, onion
• 250 g pork (minced)
• 250 g beef (minced)
• 100 g bacon (cut into small cubes)
• 1 glass red sparkling wine
• 1 glass milk
• 50 g butter
• 50 g of Extra Virgin Olive Oil

Method

1. In a saucepan, heat the olive oil and butter.
2. Add chopped celery, carrots, and onions and sauté for about 5 minutes.
3. Add ground beef, pork and the bacon. Cook until it’s browned.
4. Pour in the red sparkling wine and let it simmer until most of the liquid has evaporated.
5. In a separate bowl, blend the Concentrato (Tomato Paste) with warm water to create a smooth paste. Add this paste to the meat mixture and stir well.
6. Cook for about 1 hour.
7. Then, add the Polpa (Finely Chopped Tomatoes) to the sauce and continue to cook for an additional 30 minutes. Season the sauce with salt to taste.
8. Bring a large pot of salted water to a boil and cook the Tagliatelle Pasta for about 5 minutes, then drain them.
9. Toss the pasta with the sauce and serve your delicious Tagliatelle with Bolognese sauce!