1. In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent. 2. Add the beef, pork and veal and cook until lightly browned. 3. Drain off any fat. 4. Stir in the tomato paste and cook for 2 minutes. 5. Stir in beef broth and cook for about 10 minutes. 6. Add the cream. 7. Season with salt and pepper. 8. Cover and cook for about an hour. 9. In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain. 10. Plate the pasta and top with the meat sauce. 11. Serves 4 people and don’t forget the shaved Pecorino Romano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
