Egg tagliatelle with white ragu’ (meat) sauce



1 peeled carrot
1 celery rib
1 clean onion
150 g of smoked bacon
Fresh sage and rosemary
1 bay leaf
50 g of butter
3 tablespoons of extra virgin olive oil
500 g of ground white sauce (chicken, rabbit, guinea fowl)
1/2 glass of dry white wine
250 ml of broth (obtained with 250 ml of water and a teaspoon of Bauer Organic Chicken Granules)
350 g of egg noodles

By Lidia Mattiazzi


Ensure the meat tis at room temperature, if it was in the refrigerator.
Blend the celery, carrot, onion (in the white sauce I like everything to be very fine) and smoked bacon in a mixer, then place in a heavy saucepan with oil, butter, sage, bay leaf and rosemary: simmer over low heat.
Add the meat by raising the heat a little to brown, then once golden simmer with white wine and evaporate the alcohol. Lower the heat, add half of the Bauer organic chicken broth and continue cooking.
Cook slowly for about an hour, adding the remaining hot broth a little at a time.
At the end of cooking, remove the herbs from the sauce, cook the tagliatelle in plenty of boiling salted water, season with the sauce and serve the dish hot, just mixed.