📝 Instructions
= Recipe
1. For the pasta dough: pour 750 g all-purpose flour onto a work surface and make a well. Drop in 6 eggs and 1 pinch salt. With a fork, whisk the eggs and gradually pull in flour from the borders until the dough is stiff enough to work by hand. Knead, gradually working into a ball and adding flour as needed to make a stiff dough. Let rest 30 minutes, then roll out using a pasta machine into tagliatelle.
2. For the ragù: mince together 1 onion, 1 carrot, and 1 celery stalk; sauté in olive oil until tender. Add 1 lb ground meat (equal portions beef, pork, and pork sausage) and brown. Add 1 cup red wine and reduce. Add pureed canned tomatoes and fresh tomatoes to desired consistency. Season with salt, black pepper, and nutmeg. Bring to a boil, then reduce to a simmer and cook 1-1 1/2 hours.
3. Toss cooked tagliatelle with ragù and serve.