Tallarin pasta is native to Lange, a mountainous region of the Piedmont region of northern Italy. It resembles long, thin noodles, usually no wider than 2 mm. Tallarin has a wonderful taste that will not leave anyone indifferent!
Finely chop the vegetables and fry in olive oil until golden brown.
Add minced meat to the vegetables and fry over medium heat. Pour in about 100 ml of red wine and let it evaporate. Add passata and a little water. Add 0.5 teaspoonful of sugar to remove the tomato acid. Add a little salt to the minced meat, and add more salt at the end of cooking. Simmer under the lid for 1-1.5 hours on low heat.
Boil the tallarin in salted water for 2-3 minutes.
Combine the tallarin with the sauce in a frying pan, add a little water from the pasta, leave it for 1 minute, so that everything is well mixed and there is no excess liquid.
Serve the pasta with grated Parmesan cheese.
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