Tagliatelle al Ragu

Slice the carrot, green celery and onion into cubes. Chop the tomatoes.

Heat the pan with olive oil

Put in the meats, stir properly until the meats well cooked. Season with salt and pepper. Add the carrot, onion and celery.

Add the bay leaves. Add the red wine. Let it evaporate for 3 minutes.

Add the tomato puree and chopped tomatoes.

Mix it well. Let it cook for 45 minutes. Have a look, when it is getting dried, please add some stocks and cook it for another 45 -60 minutes. Until the consistent of sauce fatty.

Boil the water for the pasta with salt. Add the tagliatelle and cook based on the cooking instruction of package

After tagliatelle is well cooked, Serve it with bolognaise sauce