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!

tallarin pasta
500 g
ground beef
500 g
tomato passata
600 g
stalk of celery
olive oil
20-30 ml
red wine
100 mla
salt, black pepper, sugar
to taste
Step 1

Finely chop the vegetables and fry in olive oil until golden brown.

Step 2

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.

Step 3

Boil the tallarin in salted water for 2-3 minutes.

Step 4

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.

Step 5

Serve the pasta with grated Parmesan cheese.

Bon appetit!

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